Ingredients

The following ingredients have 4 Servings
  • 1 Tablespoon avocado oil (Click here for my favorite brand on Amazon)
  • 1 Onion, diced
  • 6 Cloves garlic, minced
  • 2 Tablespoons Ginger paste
  • 1 Tablespoon Lemongrass paste
  • 2 Carrots peeled and sliced into thin coins
  • 8 ounces Sliced Baby Bella mushrooms
  • 6 Boneless skinless chicken thighs cut into cubes
  • 2 Cups Chicken Broth
  • 1 14 ounce Can coconut milk, full fat
  • 3 Tablespoons Fish sauce
  • 3 Tablespoons Lime juice
  • 2 teaspoons Thai red curry paste
  • Fresh cilantro for garnish

Instruction

  • In a dutch oven over medium heat, add the avocado oil, onion, garlic, ginger, lemongrass and carrots.
  • Sauté until carrots begin to soften. Should take about 5-8 minutes.
  • Add in sliced mushrooms and sauté for five minutes more.
  • Add in chicken and continue to sauté until chicken is no longer pink. About 5 minutes.
  • Add in chicken broth, coconut milk, fish sauce, lime juice and red curry paste.
  • Stir and let simmer for 20 minutes uncovered.
  • Serve in bowls with cilantro for garnish.