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Tropical Coconut Curry
Tropical Coconut Curry

Before you jump to Tropical Coconut Curry recipe, you may want to read this short interesting healthy tips about Help Your To Be Healthy And Strong with The Right Foods.

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There are plenty of foods that you can eat that are great for your body. To be sure, the foods mentioned in this article can help your body in numerous ways. They are especially wonderful, though, for improving your heart health. Begin incorporating these foods in your diet each day. Your heart will be grateful for it!

We hope you got benefit from reading it, now let’s go back to tropical coconut curry recipe. To cook tropical coconut curry you only need 12 ingredients and 12 steps. Here is how you achieve that.

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