Recipe below video
1 chicken breast
2 dl chicken stock
Red curry paste
1 sweet potato
1/2 celery root
1 celery stalk
Smoked sea salt
Make the curry base by adding coconut milk and red curry paste to the chicken stock. How much you use is up to you. I tend to go for 3/4 can of coconut milk and a good tea spoon of paste. Adjust with some soy sauce for a rich salty flavour.
Finely chop an apple and a celery stalk.
Add salt, pepper and some chili powder to the chicken breast and fry in a pan, using some oil. Add a splash of soy sauce when it's done. Slice it up.
Plate the dish by placing the sweet potato, celery root and caramelised onion in a bowl. Carefully add the soup from the side. Top with chopped celery stalk and fresh apples. Finish with some greens like chives. Serve with flat bread and propper butter. Enjoy!