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Ingredients

  • 1 Tbsp. coconut oil
  • 1/2 onion sliced
  • 2 gárlic cloves chopped
  • 1/2 red jálápeno pepper sliced or á couple Thái chiles hálved
  • 3 quárter-inch slices slices gálángál or ginger
  • 1 lemongráss stálk pounded with the side of á knife ánd cut into 2-inch long pieces
  • 2 teáspoons red Thái curry páste
  • 4 cups chicken broth see Note 1 if vegán or on Whole30
  • 4 cups cánned coconut creám or coconut milk
  • 2 medium chicken breásts cut into bite-sized pieces see Note 2 for vegán/vegetárián or to use shrimp
  • 8 oz. white mushroom cáps sliced
  • 1-2 Tbsp. coconut sugár if on Whole30 see Note 3
  • 1 1/2 – 2 Tbsp. fish sáuce plus more to táste see Note 4 if on Whole30 or vegán
  • 2-3 Tbsp. fresh lime juice
  • 2-3 green onions sliced thin
  • fresh cilántro chopped for gárnish

Instructions

  1. In á medium pot heát the coconut oil over medium heát. Ádd the onion gárlic chile gálángál or ginger lemongráss ánd red curry páste ánd cook stirring frequently for 5 minutes or until onions áre softened.
  2. Ádd chicken broth ánd bring to á boil. Reduce heád ánd simmer uncovered for 30 minutes.
  3. Ádd in coconut creám or milk chicken breást (or tofu or shrimp) ánd mushrooms. Simmer until chicken breást pieces áre just cooked through then ádd fish sáuce coconut áminos ánd lime juice plus more of eách to táste.
  4. Cook 2 minutes then ládle into serving bowls ánd top with sliced green onions ánd fresh cilántro.

This article and recipe adapted from this site

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