グリーンカレー（鶏もも肉としめじとピーマンのグリーンカレー）｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし

Chop the coriander leaves and reserve for topping.
Gently scrape off the roots with a knife and chop the rest into small pieces.
Cut the peppers in half lengthwise, remove the seeds and pulp, and slice lengthwise into thin strips.
Cut off the stems of the shimeji mushrooms and separate them into small clusters.

Add salad oil and (A) to a frying pan and fry over low heat for 2 minutes.
Add finely chopped coriander and stir fry lightly.
Once the aroma comes out, add (B) and stir fry.
When the powder from step 2 has evaporated and the aroma is released, add the chicken thighs and stir fry.

When the color of the chicken thighs from step 2 has changed, add (C) and the halved red chili pepper and mix.
Once boiling, simmer over medium heat for 5 minutes.
Add the shimeji mushrooms and bell peppers and simmer for 5 minutes.

3にレモン汁を加えて混ぜる。
ナンプラーを加えて混ぜる。

Place 4 on a plate, sprinkle with salt and coarsely ground black pepper, and garnish with coriander leaves.
Finish by serving the rice on a separate plate.