Buy all ingredients right below the recipe
Ingredients
- 800 g boneless chicken thighs
- 800 ml coconut milk
- 160 g carrots
- 160 g celery stalks
- 120 g oyster mushrooms
- 80 g red bell pepper
- 80 g yellow bell pepper
- 40 g red curry paste
- 40 g tomato paste
- 20 g red chili pepper
- 8 tbsp clarified butter
- Juice of ½ lime
- 2 handfuls fresh cilantro
- Salt
Method
- 1Halve the carrots lengthwise and cut into slices about 0.5 cm thick. Also cut the celery stalks into 0.5 cm thick slices. Tear the oyster mushrooms into smaller pieces. Cut both types of bell peppers into cubes about 1.5 cm in size. Cut the chili pepper into fine rings.
- 2Cut the meat into cubes about 3 cm in size, season generously with salt, and mix with 2 tablespoons of clarified butter.
- 3In a pot, heat the remaining clarified butter over high heat. Sear the meat in it for about 1 minute. Add carrots and celery and fry for another 2 minutes. Add bell peppers, chili, and oyster mushrooms, mix everything well, and fry for another 2 minutes.
- 4Reduce the heat to medium. Stir in the curry paste and tomato paste and roast for about 2 minutes, stirring occasionally.
- 5Pour in the coconut milk, bring to a boil, and simmer over low heat for about 4 minutes. Remove from heat, stir in the lime juice and freshly chopped cilantro. Season with salt to taste.
- 6Tip: You can adjust the amount of chili and cilantro to your personal taste. For a fruity note, you can also add finely chopped pineapple pieces along with the bell pepper cubes. Jasmine or basmati rice is best as a side dish.
