Veggie-Filled Coconut Milk Curry.
You can cook Veggie-Filled Coconut Milk Curry using 11 ingredients and 13 steps. Here is how you cook it.
Ingredients of Veggie-Filled Coconut Milk Curry
- It's 1 of Chicken thigh meat.
- Prepare 1/2 of Bamboo shoot (boiled).
- You need 2 of Japanese leek.
- It's 3 of Bell pepper (or shishito peppers).
- You need 1 of Onion.
- It's 1 bag of Shimeji mushrooms.
- You need 1 tbsp of Cooking oil.
- You need 300 ml of Water.
- Prepare 2 tsp of Chicken soup stock (granules).
- Prepare 1 can of Coconut milk.
- It's 120 grams of Japanese curry roux cubes.
Veggie-Filled Coconut Milk Curry instructions
- Chop chicken into bite-sized pieces. Salt and pepper lightly..
- Slice the onion into thin wedges..
- Chop eggplant roughly into small chunks..
- Rinse the shimeji mushrooms and shred..
- Chop bamboo shoots into half crosswise, then slice thinly..
- Chop bell peppers roughly. *If you're using shishito peppers, remove the stem and rinse lightly..
- Open the can of coconut milk..
- Heat oil in a large pot or a frying pan and stir-fry the chicken until it's cooked thoroughly..
- Add the onions and stir-fry until soft..
- Add eggplants and stir-fry until the surface becomes translucent..
- Add shimeji mushrooms and bamboo shoots and stir-fry. Then add the coconut milk, water, and soup stock granules and let it simmer..
- When the vegetables from Step 11 are soft, add bell peppers and continue to simmer..
- Add curry roux. Serve once the roux has dissolved..
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