Ingredients
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2-3 chicken breasts, depending on size and eaters. You can also use tofu or shrimp
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1 tablespoon neutral or coconut oil
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1/2 onion, thinly sliced
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2 garlic cloves, finely chopped
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2 Thai chilies, sliced in half, remove seeds for less heat, or 1/2 red jalepeño
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3-inch Galangal or ginger, skin removed and finelysliced
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1 lemongrass stalk, pound down, remove tough outer layer, and slice in 1/4 inch pieces
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2 teaspoons Thai red curry paste
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4 cups chicken broth, good quality or homemade
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4 cups (about 2 cans) of coconut milk
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1/2 pound white mushrooms, cleaned and sliced
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1-2 teaspoons coconut or brown sugar
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1-2 tablespoons fish sauce, taste and adjust
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2-3 tablespoons lime juice
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to garnish
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cilantro leaves
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scallions, sliced in 1/4 inch pieces.
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lime wedges
Directions
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1
Done
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Season chicken slightly with salt, cut into 1/2 inch cubes, and set aside until ready to use. If over an hour place in refrigerator. |
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2
Done
|
In a medium pot, heat the oil over medium heat. Add the onion, garlic, jalapeno, chilies, galangal or ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened. |
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3
Done
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Add chicken broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes. |
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4
Done
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Strain out the garlic, onions, chilies, lemongrass, and ginger and discard. Add in coconut milk, chicken breast and mushrooms. Simmer until chicken breast pieces are just cooked through, then add fish sauce, sugar, and lime juice. Taste and adjust fish sauce, sugar or lime juice to taste. |
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5
Done
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Cook for 15 minutes over low heat, and serve hot. Garnish with lime wedges, cilantro and or scallions. |
