Red Chicken Curry

Cut the carrot lengthwise, then slice it into 0.5 cm thick pieces. Slice the celery into 0.5 cm thick pieces. Tear the oyster mushrooms into smaller pieces. Cut both bell peppers into 1.5 cm cubes. Slice the chili pepper into 3 mm thick rounds.

Cut the meat into 3 cm cubes, then season generously with salt and mix with 2 tablespoons of ghee.

In a pot over high heat, melt the remaining ghee, add the meat and sauté for 1 minute. Add the carrots and celery and sauté for 2 minutes. Add the bell peppers, chili, and oyster mushrooms, mix and sauté for another 2 minutes.