Veggie-Filled Coconut Milk Curry
Veggie-Filled Coconut Milk Curry

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, veggie-filled coconut milk curry. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Great recipe for Veggie-Filled Coconut Milk Curry. I was thinking of a way to eat lots of vegetables and to make an easy curry dish. That's how this recipe came about. Adjust amount of curry roux to your liking.

Veggie-Filled Coconut Milk Curry is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Veggie-Filled Coconut Milk Curry is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can have veggie-filled coconut milk curry using 11 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Veggie-Filled Coconut Milk Curry:
  1. Make ready 1 Chicken thigh meat
  2. Make ready 1/2 Bamboo shoot (boiled)
  3. Take 2 Japanese leek
  4. Get 3 Bell pepper (or shishito peppers)
  5. Make ready 1 Onion
  6. Take 1 bag Shimeji mushrooms
  7. Get 1 tbsp Cooking oil
  8. Prepare 300 ml Water
  9. Prepare 2 tsp Chicken soup stock (granules)
  10. Take 1 can Coconut milk
  11. Get 120 grams Japanese curry roux cubes

Sauté until the onions are softened. Add in the chopped baby corn, red pepper, sliced zucchini and chickpeas. Add in the chopped tomato and coconut milk. Boneless chicken breast simmered in a rich and flavourful tomato and coconut sauce, with mild spices that give it an earthy touch, this chicken curry is a perfect midweek dinner recipe for the whole family.

Steps to make Veggie-Filled Coconut Milk Curry:
  1. Chop chicken into bite-sized pieces. Salt and pepper lightly.
  2. Slice the onion into thin wedges.
  3. Chop eggplant roughly into small chunks.
  4. Rinse the shimeji mushrooms and shred.
  5. Chop bamboo shoots into half crosswise, then slice thinly.
  6. Chop bell peppers roughly. *If you're using shishito peppers, remove the stem and rinse lightly.
  7. Open the can of coconut milk.
  8. Heat oil in a large pot or a frying pan and stir-fry the chicken until it's cooked thoroughly.
  9. Add the onions and stir-fry until soft.
  10. Add eggplants and stir-fry until the surface becomes translucent.
  11. Add shimeji mushrooms and bamboo shoots and stir-fry. Then add the coconut milk, water, and soup stock granules and let it simmer.
  12. When the vegetables from Step 11 are soft, add bell peppers and continue to simmer.
  13. Add curry roux. Serve once the roux has dissolved.

Add in the chopped tomato and coconut milk. Boneless chicken breast simmered in a rich and flavourful tomato and coconut sauce, with mild spices that give it an earthy touch, this chicken curry is a perfect midweek dinner recipe for the whole family. In a large pot or high-sided skillet over medium heat, heat oil and butter. Melt this slowly in milk, stirring until dissolved to avoid lumps. Add curry powder, cayenne (or chili pepper), veggie stock, coconut milk, another healthy pinch of salt and stir.

So that’s going to wrap this up for this exceptional food veggie-filled coconut milk curry recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!