Veggie-Filled Coconut Milk Curry

• 1 Chicken thigh meat
• 1/2 Bamboo shoot (boiled)
• 2 Japanese leek
• 3 Bell pepper (or shishito peppers)
• 1 Onion
• 1 bag Shimeji mushrooms
• 1 tbsp Cooking oil
• 300 ml Water
• 2 tsp Chicken soup stock (granules)
• 1 can Coconut milk
• 120 grams Japanese curry roux cubes

1. Chop chicken into bite-sized pieces.
2. Salt and pepper lightly.
3. Slice the onion into thin wedges.
4. Chop eggplant roughly into small chunks.
5. Rinse the shimeji mushrooms and shred.
6. Chop bamboo shoots into half crosswise, then slice thinly.
7. Chop bell peppers roughly.
8. *If you're using shishito peppers, remove the stem and rinse lightly.
9. Open the can of coconut milk.
10. Heat oil in a large pot or a frying pan and stir-fry the chicken until it's cooked thoroughly.
11. Add the onions and stir-fry until soft.
12. Add eggplants and stir-fry until the surface becomes translucent.
13. Add shimeji mushrooms and bamboo shoots and stir-fry.
14. Then add the coconut milk, water, and soup stock granules and let it simmer.
15. When the vegetables from Step 11 are soft, add bell peppers and continue to simmer.
16. Add curry roux.
17. Serve once the roux has dissolved.

chicken thigh, shoot, bell pepper, onion, mushrooms, cooking oil, water, chicken soup stock, coconut milk

Taken from cookpad.com/us/recipes/168365-veggie-filled-coconut-milk-curry (may not work)