Veggie-Filled Coconut Milk Curry Recipe

Name: Veggie-Filled Coconut Milk Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Chicken thigh meat; 1/2 Bamboo shoot (boiled); 2 Japanese leek; 3 Bell pepper (or shishito peppers); 1 Onion; 1 bag Shimeji mushrooms; 1 tbsp Cooking oil; 300 ml Water; 2 tsp Chicken soup stock (granules); 1 can Coconut milk; 120 grams Japanese curry roux cubes

Servings: persons

1 Chicken thigh meat
1/2 Bamboo shoot (boiled)
2 Japanese leek
3 Bell pepper (or shishito peppers)
1 Onion
1 bag Shimeji mushrooms
1 tbsp Cooking oil
300 ml Water
2 tsp Chicken soup stock (granules)
1 can Coconut milk
120 grams Japanese curry roux cubes

1
Chop chicken into bite-sized pieces.
2
Salt and pepper lightly.
3
Slice the onion into thin wedges.
4
Chop eggplant roughly into small chunks.
5
Rinse the shimeji mushrooms and shred.
6
Chop bamboo shoots into half crosswise, then slice thinly.
7
Chop bell peppers roughly.
8
*If you're using shishito peppers, remove the stem and rinse lightly.
9
Open the can of coconut milk.
10
Heat oil in a large pot or a frying pan and stir-fry the chicken until it's cooked thoroughly.
11
Add the onions and stir-fry until soft.
12
Add eggplants and stir-fry until the surface becomes translucent.
13
Add shimeji mushrooms and bamboo shoots and stir-fry.
14
Then add the coconut milk, water, and soup stock granules and let it simmer.
15
When the vegetables from Step 11 are soft, add bell peppers and continue to simmer.
16
Add curry roux.
17
Serve once the roux has dissolved.

181

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 11 ingredients. The key ingredients include: 1 Chicken thigh meat, 1/2 Bamboo shoot (boiled), 2 Japanese leek, 3 Bell pepper (or shishito peppers), and more.

Yes, Veggie-Filled 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.

Veggie-Filled Coconut Milk Curry

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