Red Chicken Curry with Coconut Milk and Vegetables

Halve 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.

Cut the meat into cubes about 3 cm in size, season generously with salt, and mix with 2 tablespoons of clarified butter.

In 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.