Directions

1. Heat olive oil in a large deep casserole or Dutch oven and sear chicken thighs – each side 4 mins – the inside of the thigh will not be cooked, you are just browning the exterior.

2. Remove the chicken from the pot and reduce heat. Toss in the onions and melt for 5 mins. Add curry paste, coconut, water, and the chicken. Bring to the simmer and simmer, uncovered, for 2 hours.

3. Peel; and roughly chop carrots (into ½” segments) and chop celery heart into similar-sized pieces. Deseed and slice red pepper. Add all vegetables to the curry and simmer until tender. Finish with a handful of chopped Thai basil.

4. Salt to taste. You can season this with 2 tablespoons of fish sauce and 2 tablespoons of coconut or palm sugar to make this dish more traditional.