⅛teaspoonred pepper flakesmore if you like it spicy
½onion, thinly sliced
1poundboneless skinless chicken, cut into bite sized pieces
213½ ounce canslight coconut milk
4cupslow sodium vegetable broth
16ouncesmushrooms, sliced
1stalklemongrass, bruisedoptional
3tablespoonsfish sauceor use soy sauce
3 tablespoonslime juice(about 1½ limes)
1tablespoonbrown sugar
1bunchscallions sliced, green & white
½cupcilantro, chopped
Instructions
Heat oil on medium heat in a large pot and add minced garlic, minced ginger, curry paste, and red pepper flakes. Stirring constantly, cook until fragrant – about 1-2 minutes.
Add sliced onion and cook for another 5 minutes or until soft and translucent.
Add raw chicken and sauté for 2-3 minutes until chicken is no longer pink on the outside. Add chicken when mushrooms are almost cooked if using cooked chicken.
Add coconut milk, vegetable broth, sliced mushrooms, lemongrass, fish sauce, lime juice, and brown sugar
Bring to a boil and then simmer for 10-20 minutes or until chicken is cooked and mushrooms are soft.
Add more lime juice, fish sauce, and brown sugar to taste.