Recipe Tropical Coconut Curry : Delicious and Easy For You To Try

Recipe Tropical Coconut Curry : Delicious and Easy For You To Try - If you are a housewife or a worker, you must be bothered if you have to cook for your family every day? Don't worry, because I will share simple and practical recipes for those of you who don't have much time to cook. A list of simple recipes that are practical and delicious are things that mothers at home must have so they don't get confused about what to cook. The name of the recipe this time is Tropical Coconut Curry. You are currently reading Recipe Tropical Coconut Curry : Delicious and Easy For You To Try. This recipe is easy to practice, you have to know how to make it because this recipe is from the chef or mother cookpad.japan been tested. Now let's move on to the main theme, namely ingredients and presentation suggestions...

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)

Preparation steps:

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. Shave off a few strips of the eggplant skin and chop roughly. Thinly slice the onions. Julienne the peppers.

   

3. Heat up a pot, add the vegetable oil, and cook the chicken until browned.

   

4. Stir-fry the onions until translucent.

   

5. Add the eggplant and stir-fry a bit.

   

6. Add enough water to cover the ingredients and add the soup stock granules. Simmer until soft while skimming the surface.

   

7. Add the coconut milk and bring to a boil.

   

8. Turn off the heat, add the curry roux, and let dissolve.

   

9. Once the roux has dissolved, add the carrots and peppers and turn the heat back on.

   

10. Dilute the roux as you like with water and simmer until the peppers are tender.

    

11. Finally, season with salt and pepper to taste.

12. I used this coconut milk.

    

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