Thai
✤1 tbsp coconut oil
✤1 tbsp Thai red curry paste
✤5 cloves garlic, minced
✤1 lb chicken thighs, cut into thin strips
✤4 cups chicken stock
✤1- 3 inch piece galangal, sliced into 1/2-in pieces (no need to peel)
✤3 stalks lemongrass, chopped into large pieces
✤1 tsp dried basil
✤1 tsp salt
✤Pinch of black pepper
✤1- 13oz can coconut milk
✤2 tbsp fish sauce
✤2 tbsp (24g) brown sugar
✤3-4 tbsp lime juice, to taste
✤8 oz mushrooms, sliced
✤1 red bell pepper, chopped (~140g)
❖In a large stockpot, heat the coconut oil over med-high heat. Add red curry paste & garlic and sauté 30 sec. Add chicken and sauté until opaque but not cooked through. Add chicken stock, galangal, lemongrass, basil, salt & pepper and bring to a boil. Reduce heat to med-low, cover and gently simmer 10 min.
❖Stir in the coconut milk, fish sauce, sugar, lime juice, mushrooms & bell pepper. Simmer for a few minutes until peppers are crisp tender.
❖When ready to serve, strain out lemongrass & galangal with a skimmer. Taste and adjust seasoning as needed.
