Veggie-Filled Coconut Milk Curry

Hey everyone, it is John, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Veggie-Filled Coconut Milk Curry. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Veggie-Filled Coconut Milk Curry is one of the most well liked of recent trending meals in the world. It is simple, it's fast, it tastes delicious. It is enjoyed by millions daily. Veggie-Filled Coconut Milk Curry is something which I have loved my entire life. They are fine and they look fantastic.

Many things affect the quality of taste from Veggie-Filled Coconut Milk Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Veggie-Filled Coconut Milk Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Veggie-Filled Coconut Milk Curry is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must first prepare a few ingredients. You can have Veggie-Filled Coconut Milk Curry using 11 ingredients and 13 steps. Here is how you cook it.

I was thinking of a way to eat lots of vegetables and to make an easy curry dish. That's how this recipe came about.

Adjust amount of curry roux to your liking.
Adding coarsely ground pepper makes it really spicy!
You could also use leftover vegetables from your fridge! For 4 servings. Recipe by EnjoyKitchen

Ingredients and spices that need to be Get to make Veggie-Filled Coconut Milk Curry:

1. 1 Chicken thigh meat
2. 1/2 Bamboo shoot (boiled)
3. 2 Japanese leek
4. 3 Bell pepper (or shishito peppers)
5. 1 Onion
6. 1 bag Shimeji mushrooms
7. 1 tbsp Cooking oil
8. 300 ml Water
9. 2 tsp Chicken soup stock (granules)
10. 1 can Coconut milk
11. 120 grams Japanese curry roux cubes

Steps to make to make Veggie-Filled Coconut Milk Curry

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

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