Red Chicken Curry with Coconut Milk and Vegetables

Instructions

• 1
  Cut the carrots lengthwise, then slice them 0.5 cm thick. Cut the celery stalks into 0.5 cm slices. Break the oyster mushrooms into smaller pieces. Cut both bell peppers into 1.5 cm cubes. Cut the chili pepper into thin 3 mm rounds.
• 2
  Cut the chicken meat into 3 cm cubes, then salt it well and mix it with 2 tablespoons of clarified ghee butter.
• 3
  In a saucepan, over medium-high heat, heat the remaining clarified butter, add the meat and sauté for 1 minute. Add the carrots and celery stalks and continue to sauté for 2 minutes. Add the bell peppers, chili pepper, and mushrooms, stir and sauté for another 2 minutes.
• 4
  Reduce the heat to medium. Add the curry paste and tomato paste, mix well and sauté for 2 minutes, stirring occasionally.
• 5
  Add the coconut milk, bring to a boil, stir and let simmer over low heat for 4 minutes. Remove from heat, incorporate the lime juice and fresh cilantro. Season with salt to taste.
• 6
  Adjust the amount of chili pepper and cilantro according to your preferences. You can also add fresh pineapple cubes along with the bell peppers for an exotic touch.