Half of one red jalapeno pepper sliced; or a few Thai chiles, halved
3 1/4-inch slices galangal or ginger
1 lemongrass stalk, pounded with the side of a knife, and cut into 2-inch long pieces
2 teaspoons red Thai curry paste
4 cups chicken broth
4 cups canned coconut cream or coconut milk
2 medium chicken breasts, cut into bite-sized pieces
8 ounces white mushroom caps, sliced
1-2 tablespoons coconut sugar or aminos
1 1/2 – 2 tablespoons fish sauce, plus more to taste if needed
2-3 tablespoons fresh lime juice
2-3 scallions, sliced thinly
Freshly cilantro chopped, for garnish
Directions
In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, chilies, ginger, lemongrass, and red curry paste. Cook, stirring frequently, for 5 minutes, or until onions are softened.
Add chicken broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes.
Strain out the aromatics (garlic, onions, lemongrass, and ginger) and discard.
Add in coconut cream/milk, chicken, and mushrooms.
Simmer until chicken breast pieces are just cooked through, then add fish sauce, coconut aminos/sugar, and lime juice. Taste and add more acidic seasonings if needed. Cook 2 minutes.
Ladle into serving bowls. Top with scallions and cilantro.