Tropical Coconut Curry
Tropical Coconut Curry

Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, tropical coconut curry. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Great recipe for Tropical Coconut Curry. I love Asian-style cuisine, so I tried my own variation of curry. When making the curry, first add enough water to cover the ingredients, then adjust the amount of water to your preference. The mango and coconut milk taste tropical while the curry paste adds a little fire.

Tropical Coconut Curry is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Tropical Coconut Curry is something which I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can have tropical coconut curry using 12 ingredients and 12 steps. Here is how you can achieve it.

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

Try our Coconut Curry Baked Fishrecipe. Add the Thai curry paste and curry powder and stir to combine. Remove the curry sauce from the heat and season to taste with salt and pepper. Heat half a can of coconut milk in a wok or heavy-bottomed skillet over medium-high heat until foaming.

Instructions 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.

Remove the curry sauce from the heat and season to taste with salt and pepper. Heat half a can of coconut milk in a wok or heavy-bottomed skillet over medium-high heat until foaming. Add curry paste and stir to combine. Add fish sauce, sugar, and lime leaves* and let cook for one minute. Add remaining coconut milk and water.

So that’s going to wrap it up for this exceptional food tropical coconut curry recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!