Instructions

In a saucepan add ghee and sweat radicchio, add the curry paste and cook for 30 seconds
Season with lime juice and fish sauce
Add coconut milk, garlic powder and salt. Bring to a boil and set aside.
In a deep pan layer sliced chicken breasts and Brussel sprouts
Pour hot curry and coconut milk mixture in the pan over the chicken to cover
Seal the pan and slow cook at 210 F for 2 hours 10 minutes

This is a recipe by

Kirill Olkhovsky