Ingredients
Scale
- 1 tablespoon coconut oil
- ½ of one onion sliced
- 2 cloves garlic chopped
- ½ of one red jalapeño pepper sliced, or a couple Thai chiles, halved
- 3 inch slices galangal or ginger
- 1 lemongrass stalk pounded with the side of a knife and cut into 2-inch long pieces
- 2-3 teaspoons red Thai curry paste (1 tbs spoon is almost too much)
- 4 cups chicken broth
- 4 cups canned coconut cream or coconut milk see Notes
- 3 chicken breasts cut into bite-sized pieces
- 8 ounces white mushroom caps sliced
- 3-4 tablespoons coconut sugar
- 3-4 tablespoons fish sauce plus more to taste
- 3 tablespoons fresh lime juice
- 2-3 green onions sliced thin
- fresh cilantro chopped, for garnish
Nutrition
Serving: 1serving, Calories: 682kcal, Carbohydrates: 18g, Protein: 27g, Fat: 60g, Saturated Fat: 52g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 48mg, Sodium: 1266mg, Potassium: 1125mg, Fiber: 5g, Vitamin A: 374IU, Vitamin C: 17mg, Calcium: 47mg, Iron: 5mg, Net Carbs: 13g
Directions
- 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.
- 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.
- Cook 2 minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.