Tropical Coconut Curry
Tropical Coconut Curry

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, tropical coconut curry. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Tropical Coconut Curry is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Tropical Coconut Curry is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook tropical coconut curry using 12 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Tropical Coconut Curry:
  1. Take 1 Chicken thigh (seasoned with salt and pepper)
  2. Prepare 2 Onion
  3. Take 1 Carrot
  4. Prepare 2 small Japanese type Eggplant
  5. Get 2 Green bell peppers
  6. Prepare 1 Paprika (I used 1/2 a red and 1/2 a yellow)
  7. Prepare 1 can Coconut milk (400 ml)
  8. Take 1 box Curry roux of your choice (10 pieces)
  9. Get 1 Water
  10. Get 1 tsp Soup stock (I used granules)
  11. Take 1 Vegetable oil (as needed)
  12. Take 1 Salt and pepper (to taste)
Steps to make Tropical Coconut Curry:
  1. Skin the chicken, cut into bite-sized pieces, then season with salt and pepper.
  2. Roughly chop the carrots and cook them in a microwave until tender. Shave off a few strips of the eggplant skin and chop roughly. Thinly slice the onions. Julienne the peppers.
  3. Heat up a pot, add the vegetable oil, and cook the chicken until browned.
  4. Stir-fry the onions until translucent.
  5. Add the eggplant and stir-fry a bit.
  6. Add enough water to cover the ingredients and add the soup stock granules. Simmer until soft while skimming the surface.
  7. Add the coconut milk and bring to a boil.
  8. Turn off the heat, add the curry roux, and let dissolve.
  9. Once the roux has dissolved, add the carrots and peppers and turn the heat back on.
  10. Dilute the roux as you like with water and simmer until the peppers are tender.
  11. Finally, season with salt and pepper to taste.
  12. I used this coconut milk.

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