Buy all ingredients right below the recipe
INGREDIENTS
- 800 g skinless chicken thigh
- 800 g coconut milk
- 160 g peeled carrot
- 160 g celery stalk
- 120 g oyster mushroom
- 80 g red bell pepper
- 80 g yellow bell pepper
- 40 g red curry paste
- 40 g tomato paste
- 20 g peeled red chili pepper
- 8 tablespoons melted butter
- ½ lime juice
- 2 handfuls chopped coriander with stem
- Salt
OPTIONAL FOR THE CURRY
- Pineapple
PREPARATION
- 1If you have any food sensitivities or are following a diet, please check the ingredients before preparing this recipe!
- 2Cut the carrots lengthwise in half. Slice them into 0.5 cm pieces, then do the same with the celery stalks. Slice the oyster mushrooms into smaller pieces. Cut both bell peppers into 1.5 cm cubes and the chili pepper into 3 mm thick rings.
- 3Cut the meat into 3 cm cubes, season generously with salt, and mix in 2 tablespoons of melted butter.
- 4In a pan, heat the remaining melted butter over high heat, add the meat, and cook for 1 minute. Add the carrots and celery, and cook for another 2 minutes. Add the bell peppers, chili pepper, and oyster mushrooms, mix them, then cook for another 2 minutes.
- 5Reduce the heat by half. Add the curry paste and tomato paste, mix thoroughly, and cook for 2 minutes, stirring occasionally.
- 6Add the coconut milk, bring to a boil, stir, and cook over low heat for 4 minutes. Remove from heat, then finally add the lime juice and coriander. Season with salt to taste.
Tip
You can adjust the amount of chili pepper and coriander to your taste. Along with the bell peppers, you can also add pineapple cut into 0.5 cm cubes.
