Ingredients

  • 1 tsp vegetable oil
  • 1 stalk lemongrass (outer layers removed, bruised with back of knife and cut into 2” pieces)
  • 1 shallot diced
  • 3-4 gloves garlic, smashed and finely chopped
  • 2 tbs Thai Red Curry paste [<a href=”/supplies/thai-red-curry-paste” data-mce-href=”/supplies/thai-red-curry-paste”>See supply list</a>]
  • 1 tbs palm sugar (substitute light brown sugar)
  • 1 inch chunk of galangal (or ginger) sliced into large slices (5-6)
  • 4 kaffir lime leaves
  • 6 cups chicken stock
  • 1 lb boneless chicken breast
  • 1 can Coconut Milk (unsweetened)
  • 5-6 white mushrooms (sliced into thick slices)
  • 2 limes (juiced)
  • 2 tbs Thai Fish Sauce
  • 1/3 cup Cilantro (chopped)

Directions

heat oil in dutch oven or soup pot

add shallot, garlic, curry paste and lemon grass to pot

stir over medium heat until shallot softens

add palm sugar, galangal, lime leaves and chicken stock

cook for 10-12 minutes, stirring occasionally

cut chicken into 3/4 in pieces

add chicken, mushrooms and coconut milk to pot

meanwhile, chop cilantro and juice lime to bowl

after 6-8 minutes, turn off heat and add lime juice & fish sauce

stir and serve