- 1 Tbsp cooking oil
- 2 Tbsp ginger, finely sliced (or maybe figure out the grated equivalent)
- 4 tsp Thai red curry paste
- 6 C chicken broth
- 1 Tbsp brown sugar
- 3 Tbsp fish sauce
- 28 oz. coconut milk
- 3/4 lb sliced mushrooms
- 1 lb boneless chicken breast strips
- 2 Tbsp lime juice
- 1/4 C cilantro
- Salt to taste
Warm the oil in a large pot over medium heat
Add the ginger and curry paste and saute for about one minute
Add one cup of chicken broth and stir to mix it with the curry paste for about a minute. Then add the rest of the chicken broth brown sugar, and fish sauce.
Simmer the broth for 15 minutes over medium heat.
Stir in the coconut milk, mushrooms, and chicken. Simmer for 5-10 minutes until the chicken is cooked.
Mix in lime juice, cilantro, and salt. Serve hot.
From Little Passports