Ingredients
- 1 Tbsp coconut oil
- half of one onion thinly sliced
- 2 cloves garlic, minced
- half of one red jalapeno pepper sliced or 1-3 Thai chiles, halved
- 3 1/4 inch slices of galangal or ginger
- 1 lemongrass stalk pounded with the side of a knife and cut into 2-inch long pieces
- 2 tsp red curry paste
- 4 cups chicken broth
- 4 cups canned full-fat coconut cream unsweetened, or full-fat unsweetened coconut milk
- 2 medium chicken breasts cut into bite-sized pieces, approximately 1 pound
- 8 oz white mushroom caps sliced
- 1-2 Tbsp coconut sugar
- 1 1/2 - 2 Tbsp fish sauce
- 2-3 Tbsp fresh lime juice
- 2-3 green onions
- fresh cilantro chopped, for garnish
Instructions
1
In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, jalapeno or chile, galangal or ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened. Add chicken broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes.
2
Strain out the aromatics (the garlic, onions, lemongrass, and ginger) and discard. Add in coconut cream or milk, chicken breast (or tofu or shrimp), and mushrooms. Simmer until chicken breast pieces are just cooked through, then add fish sauce, coconut aminos (or coconut sugar), and lime juice, plus more of each to taste.
3
Cook 2 minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.
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Jan 2024
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