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The ingredients needed to cook Summer's Choice Coconut Milk Curry:
- Use 8 Chicken (drumettes)
- Provide 1 Eggplant
- Use 1 Bell peppers (red, yellow, or orange)
- Provide 1 large Green bell pepper
- Provide 1 pack Shimeji mushrooms
- Provide 1 Onion
- Take 1 Garlic (finely chopped)
- Get 3 cm Ginger (finely chopped)
- Get 1 Red chili pepper
- Use 3 tbsp Olive oil
- Use 3 tbsp Curry powder
- Get 2 tsp ☆ Cumin (optional)
- Use 3 to 5 seeds ☆ Cardamon (optional)
- Use 1 stick ☆ Cinnamon (optional)
- You need 1 can ★ Coconut milk
- Use 200 ml ★ Water
- Provide 2 tsp ★ Chicken soup stock granules
- Provide 1 1/2 tbsp ★ Fish sauce
- Take 1/2 tsp ★ Salt
- Get 2 tsp ★ Sugar
- Provide 2 tsp Garam masala (optional)
- Provide 1 Basil or cilantro (optional)
Steps to make Summer's Choice Coconut Milk Curry:
- These are the ingredients. Use vegetables of your choice. Preseason the chicken with pepper (not listed).
- Slice eggplant into 1 cm half rounds, julienne the bell peppers, thinly slice the onions, and shred the shimeji mushrooms.
- Heat a small amount of olive oil, fry the chicken with the skin down, then transfer to a pot. Fry until slightly browned.
- Heat the remaining oil and add the spice ingredients marked with a ☆ over low heat until fragrant. (Be careful not to burn the spices.) This step is optional.
- Add the onions, garlic, ginger, and red hot peppers and stir fry.
- Add the curry powder and stir-fry with the eggplant. Add more oil if needed.
- Transfer to a pot and add the shimeji mushrooms. Add the ingredients marked with ★ and stew. (No need to stew for a long amount of time.)
- Add the green and red and stew a bit longer (a few minutes). Add the garam masala (optional), then it's ready to serve.
- Serve on plate with rice, and garnish with basil or coriander leaves, to taste.
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