Summer's Choice Coconut Milk Curry Recipe

Name: Summer's Choice Coconut Milk Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 Chicken (drumettes); 1 Eggplant; 1 Bell peppers (red, yellow, or orange); 1 large Green bell pepper; 1 pack Shimeji mushrooms; 1 Onion; 1 Garlic (finely chopped); 3 cm Ginger (finely chopped); 1 Red chili pepper; 3 tbsp Olive oil; 3 tbsp Curry powder; 2 tsp Cumin (optional); 3 to 5 seeds Cardamon (optional); 1 stick Cinnamon (optional); 1 can Coconut milk; 200 ml Water; 2 tsp Chicken soup stock granules; 1 1/2 tbsp Fish sauce; 1/2 tsp Salt; 2 tsp Sugar; 2 tsp Garam masala (optional); 1 Basil or cilantro (optional)

Servings: persons

8 Chicken (drumettes)
1 Eggplant
1 Bell peppers (red, yellow, or orange)
1 large Green bell pepper
1 pack Shimeji mushrooms
1 Onion
1 Garlic (finely chopped)
3 cm Ginger (finely chopped)
1 Red chili pepper
3 tbsp Olive oil
3 tbsp Curry powder
2 tsp Cumin (optional)
3 to 5 seeds Cardamon (optional)
1 stick Cinnamon (optional)
1 can Coconut milk
200 ml Water
2 tsp Chicken soup stock granules
1 1/2 tbsp Fish sauce
1/2 tsp Salt
2 tsp Sugar
2 tsp Garam masala (optional)
1 Basil or cilantro (optional)

1
These are the ingredients.
2
Use vegetables of your choice.
3
Preseason the chicken with pepper (not listed).
4
Slice eggplant into 1 cm half rounds, julienne the bell peppers, thinly slice the onions, and shred the shimeji mushrooms.
5
Heat a small amount of olive oil, fry the chicken with the skin down, then transfer to a pot.
6
Fry until slightly browned.
7
Heat the remaining oil and add the spice ingredients marked with a over low heat until fragrant.
8
(Be careful not to burn the spices.)
9
This step is optional.
10
Add the onions, garlic, ginger, and red hot peppers and stir fry.
11
Add the curry powder and stir-fry with the eggplant.
12
Add more oil if needed.
13
Transfer to a pot and add the shimeji mushrooms.
14
Add the ingredients marked with and stew.
15
(No need to stew for a long amount of time.)
16
Add the green and red and stew a bit longer (a few minutes).
17
Add the garam masala (optional), then it's ready to serve.
18
Serve on plate with rice, and garnish with basil or coriander leaves, to taste.

731

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 8 Chicken (drumettes), 1 Eggplant, 1 Bell peppers (red, yellow, or orange), 1 large Green bell pepper, and more.

Yes, Summer's Choice Coconut Milk Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Summer's Choice Coconut Milk Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions