Tropical Coconut Curry

Source : Skin The Chicken Cut Into Bite-sized Pieces Then Season With Salt And Pepper Roughly Chop The Carrots And Cook Them In A Microwave Until Tender Shave...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : December 18, 2021

Step:

  1. Skin the chicken, cut into bite-sized pieces, then season with salt and pepper.

    Tropical Coconut Curry recipe step 1 photo
  2. Roughly chop the carrots and cook them in a microwave until tender. Shave off a few strips of the eggplant skin and chop roughly. Thinly slice the onions. Julienne the peppers.

    Tropical Coconut Curry recipe step 2 photo
  3. Heat up a pot, add the vegetable oil, and cook the chicken until browned.

    Tropical Coconut Curry recipe step 3 photo
  4. Stir-fry the onions until translucent.

    Tropical Coconut Curry recipe step 4 photo
  5. Add the eggplant and stir-fry a bit.

    Tropical Coconut Curry recipe step 5 photo
  6. Add enough water to cover the ingredients and add the soup stock granules. Simmer until soft while skimming the surface.

    Tropical Coconut Curry recipe step 6 photo
  7. Add the coconut milk and bring to a boil.

    Tropical Coconut Curry recipe step 7 photo
  8. Turn off the heat, add the curry roux, and let dissolve.

    Tropical Coconut Curry recipe step 8 photo
  9. Once the roux has dissolved, add the carrots and peppers and turn the heat back on.

    Tropical Coconut Curry recipe step 9 photo
  10. Dilute the roux as you like with water and simmer until the peppers are tender.

    Tropical Coconut Curry recipe step 10 photo
  11. Finally, season with salt and pepper to taste.

  12. I used this coconut milk.

    Tropical Coconut Curry recipe step 12 photo

Ingredients

  1. 1 Chicken thigh (seasoned with salt and pepper)
  2. 2 Onion
  3. 1 Carrot
  4. 2 small Japanese type Eggplant
  5. 2 Green bell peppers
  6. 1 Paprika (I used 1/2 a red and 1/2 a yellow)
  7. 1 can Coconut milk (400 ml)
  8. 1 box Curry roux of your choice (10 pieces)
  9. 1 Water
  10. 1 tsp Soup stock (I used granules)
  11. 1 Vegetable oil (as needed)
  12. 1 Salt and pepper (to taste)

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