3- 1/4 inch, peeled, slices of fresh ginger (galangal)
1lemongrass stalk - pound lightly - remove 1 to 2 layers and cut into 2 inch long pieces
2tspRed Thai Curry Paste
4cupschicken broth
4cupscanned full fat coconut cream
2medium chicken breasts sliced into 1 inch pieces
8ozcleaned, sliced white mushrooms
1tbspcoconut sugar ( I just use regular and it tastes fine.)
1tbspfish sauce (this adds a lot of flavor so I only use 1 Tbsp.)
3tbspfresh lime juice
A sprinkle of crushed red pepper
2(optional) green onions (sliced thin)
Chopped fresh cilantro for garnish
1
In a medium to large pot heat the coconut oil over medium heat. Add the onion, garlic, ginger slices (galangal) lemongrass and red curry paste. Cook, stirring frequently for about 5 minutes or the onions are softened.
2
Add the chicken broth and bring it to a boil. Reduce heat and simmer uncovered for 30 minutes.
3
Add in the coconut milk, chicken breast (tofu, or shrimp) and mushrooms. Simmer until chicken breast pieces are just cooked through, then add fish sauce, sugar, lime juice and crushed red pepper. (Add more of each to taste.) Cook for two minutes, then ladle into serving bowls and garnish with sliced green onions and fresh cilantro.
4
Recipe notes: Use coconut cream or milk only.
If using shrimp, stir in 1 pound of raw shrimp instead of chicken, simmer until cooked through, pink and no longer translucent.
Make it vegan or vegetarian. Use vegetable stock, preferably an Asian variety. Use a 1 pound block of firm or extra firm tofu (regular or silken) cut into bite sized cubes. For vegan, use soy sauce (to taste) instead of fish sauce.
Ingredients
1tbspCoconut oil
½medium onion (thinly sliced
2cloves garlic, peeled and chopped
3- 1/4 inch, peeled, slices of fresh ginger (galangal)
1lemongrass stalk - pound lightly - remove 1 to 2 layers and cut into 2 inch long pieces
2tspRed Thai Curry Paste
4cupschicken broth
4cupscanned full fat coconut cream
2medium chicken breasts sliced into 1 inch pieces
8ozcleaned, sliced white mushrooms
1tbspcoconut sugar ( I just use regular and it tastes fine.)
1tbspfish sauce (this adds a lot of flavor so I only use 1 Tbsp.)
3tbspfresh lime juice
A sprinkle of crushed red pepper
2(optional) green onions (sliced thin)
Chopped fresh cilantro for garnish
Directions
1
In a medium to large pot heat the coconut oil over medium heat. Add the onion, garlic, ginger slices (galangal) lemongrass and red curry paste. Cook, stirring frequently for about 5 minutes or the onions are softened.
2
Add the chicken broth and bring it to a boil. Reduce heat and simmer uncovered for 30 minutes.
3
Add in the coconut milk, chicken breast (tofu, or shrimp) and mushrooms. Simmer until chicken breast pieces are just cooked through, then add fish sauce, sugar, lime juice and crushed red pepper. (Add more of each to taste.) Cook for two minutes, then ladle into serving bowls and garnish with sliced green onions and fresh cilantro.
4
Recipe notes: Use coconut cream or milk only.
If using shrimp, stir in 1 pound of raw shrimp instead of chicken, simmer until cooked through, pink and no longer translucent.
Make it vegan or vegetarian. Use vegetable stock, preferably an Asian variety. Use a 1 pound block of firm or extra firm tofu (regular or silken) cut into bite sized cubes. For vegan, use soy sauce (to taste) instead of fish sauce.
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