Ingredients

The following ingredients have 4 Servings
  • 1 tbsp coconut oil
  • 1 shallot, diced
  • 2 cloves garlic, minced
  • 2 inch piece ginger, peeled and grated on a microplane
  • 2 stalks lemongrass, rough outer edges removed and finely chopped
  • 1/4 cup lime juice + zest of one lime ((or 8-10 kaffir lime leaves))
  • 4 cups chicken broth
  • 2 cans coconut milk ((about 3 1/2 cups))
  • 1.5 lbs boneless skinless chicken thighs, cut into small pieces
  • 8 oz mushrooms, sliced
  • 1 small eggplant, cut into cubes
  • 1 bell pepper, sliced into thin strips
  • 2 tbsp fish sauce
  • 2 tbsp red curry paste
  • Chopped cilantro (for topping (optional))

Instruction

  • Prepare shallot, garlic, ginger, lemongrass and lime zest as noted.
  • It a stockpot, heat coconut oil over medium heat. Once hot, add shallot, garlic, ginger and lemongrass. Cook, stirring frequently, for 2-3 minutes, until the shallot starts to soften.
  • Add chicken broth, coconut milk, lime juice and zest. Bring to a quick boil. Reduce heat and simmer for 8–10 minutes.
  • While the broth is simmering, prepare remaining ingredients as noted.
  • Add chicken to the pot and return it to a boil. Add mushrooms, eggplant and bell pepper. Reduce heat and simmer, stirring occasionally, until chicken is cooked through and veggies have softened, about 10 minutes.
  • Mix in fish sauce and curry paste. Stir to incorporate and simmer for another 2-3 minutes.
  • Remove from heat. Taste and season with additional salt and pepper, if desired.
  • Ladle into bowls and serve topped with chopped cilantro.