Soak kidney beans overnight in plenty of water (the water must cover the beans well).
The next day, drain the beans and put them in a pan. Cover with fresh water and bring to a boil. Put the lid on the pan and simmer for about 90 minutes. The beans should be soft. Put the beans and their cooking water aside.
Wash the chili peppers and celery and cut them into pieces of about 0.5 cm.
Peel and chop the onion
Chop the coriander leaves
Heat oil in a pan, add beans with cooking water, cover with coconut milk, add chopped vegetables and thyme sprig, and bring to a boil.
Add the rice, cover, and simmer at low temperature (important: low temperature, otherwise the rice will not cook well!) until the rice is done.
Prick the chili pepper several times with a fork and place on top of the bean and rice mixture.
When the rice is stirred, remove chili, stir, and place chili back on top. The chili should just add flavor but not too much heat.
Add more coconut milk if needed.