- 1 T. coconut oil
- ½ yellow or white onion, sliced
- 2 garlic cloves, chopped
- 2 Thai chiles, halved
- 3 ¼-inch slices fresh ginger
- 1 lemongrass stalk, pounded with the side of a knife and cut into 2-inch long pieces
- 2 tsp. red Thai curry paste
- 4 c. chicken or vegetable broth
- 4 c. canned coconut milk
- 2 medium chicken breasts, cut into bite-sized pieces (or 10 oz. raw shrimp or cubed tofu)
- 8 oz. white mushroom caps, sliced
- 2 T. fish sauce
- 1 T. soy sauce
- 2 T. fresh lime juice
In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, chiles, ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes or until the onions are softened. Add the chicken broth and bring to a boil. Reduce the heat and simmer uncovered for 30 minutes.
Strain out the aromatics (the garlic, onions, lemongrass, and ginger) and discard. Add the coconut milk, chicken breast (you could substitute tofu or shrimp), and mushrooms. Simmer until the chicken breast pieces are just cooked through, then add the fish sauce, soy sauce, and lime juice, adjusting to taste. Cook for an additional 2 minutes before serving to blend the flavors.
- Yields: 6-8 servings
- Preparation Time: 50 minutes
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