Easy Homemade Tropical Coconut Curry Recipe

Easy Homemade Tropical Coconut Curry Recipe


Easy Homemade Tropical Coconut Curry Recipe. You need a new dish in a hurry? Stumped by how to make that something special? Do you feel constantly hassled when it comes to thinking of putting a meal on the table at the end of a busy day? We can help with your busy lifestyle. You can find Tropical Coconut Curry here.


While you might think these recipe to be quite complex and time consuming, most of them are quite simple, using less than ten ingredients and can be completed inside of an hour. The best part is how incredibly delectable these recipes are. The taste reminds you of dining in a 5 star restaurant, while in the comfort of your own home.


Tropical Coconut Curry is one of the most popular of current trending foods on Pinterest. It’s easy, it’s quick, and its yummy. It is enjoyed by millions every day. Tropical Coconut Curry is something which I’ve loved when my friend come in week day. They’re fine and they look fantastic.


To begin with this recipe, we have to prepare a few ingredients and a few step. Here is how you cook that.



Ingredients of Easy Homemade Tropical Coconut Curry Recipe


  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)



How To Make Easy Homemade Tropical Coconut Curry Recipe


  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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