Tropical Coconut Curry Recipe

Name: Tropical Coconut Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Chicken thigh (seasoned with salt and pepper); 2 Onion; 1 Carrot; 2 small Japanese type Eggplant; 2 Green bell peppers; 1 Paprika (I used 1/2 a red and 1/2 a yellow); 1 can Coconut milk (400 ml); 1 box Curry roux of your choice (10 pieces); 1 Water; 1 tsp Soup stock (I used granules); 1 Vegetable oil (as needed); 1 Salt and pepper (to taste)

Servings: persons

1 Chicken thigh (seasoned with salt and pepper)
2 Onion
1 Carrot
2 small Japanese type Eggplant
2 Green bell peppers
1 Paprika (I used 1/2 a red and 1/2 a yellow)
1 can Coconut milk (400 ml)
1 box Curry roux of your choice (10 pieces)
1 Water
1 tsp Soup stock (I used granules)
1 Vegetable oil (as needed)
1 Salt and pepper (to taste)

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.
3
Shave off a few strips of the eggplant skin and chop roughly.
4
Thinly slice the onions.
5
Julienne the peppers.
6
Heat up a pot, add the vegetable oil, and cook the chicken until browned.
7
Stir-fry the onions until translucent.
8
Add the eggplant and stir-fry a bit.
9
Add enough water to cover the ingredients and add the soup stock granules.
10
Simmer until soft while skimming the surface.
11
Add the coconut milk and bring to a boil.
12
Turn off the heat, add the curry roux, and let dissolve.
13
Once the roux has dissolved, add the carrots and peppers and turn the heat back on.
14
Dilute the roux as you like with water and simmer until the peppers are tender.
15
Finally, season with salt and pepper to taste.
16
I used this coconut milk.

458

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 Chicken thigh (seasoned with salt and pepper), 2 Onion, 1 Carrot, 2 small Japanese type Eggplant, and more.

Yes, Tropical Coconut Curry falls under the Meat & Poultry 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.

Tropical Coconut Curry

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