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Preparation time
15 minutes
Total time:
1 hour
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Ingredients
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1 tbsp coconut oil
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½ onion, thinly sliced
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2 cloves garlic, chopped
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1 Thai chili, halved (for spicy option)
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3 slices ginger, ¼ inch thick
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1 stalk lemongrass pounded (using the side of a large knife), cut into 2-inch pieces
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2 tsp Blue Dragon Thai Red Curry Paste
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4 cups chicken broth
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2 ½ cans Blue Dragon Coconut Milk
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2 chicken breasts, thinly sliced (cut chicken while it is slightly frozen for extra thin slices)
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8 ounces white mushrooms, sliced
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1-2 tbsp coconut sugar (or sugar)
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2-3 tbsp fresh lime juice
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2-3 green onions, thinly sliced
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Fresh cilantro, chopped
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Directions
- (25 min) In a medium pot, heat coconut oil over medium heat. Add the onion, garlic, chili, ginger, lemongrass, and Blue Dragon Thai Red Curry Paste. Cook, stirring frequently, for 5 minutes, or until onions are soft. Add chicken broth and bring to a boil. Reduce heat and simmer uncovered for 20 minutes.
- (15 min) Strain out the aromatics (onion, garlic, chili, ginger, and lemongrass) and discard. Add Blue Dragon Coconut Milk, chicken breast, and mushrooms. Simmer until chicken is just cooked through, then add coconut sugar, and lime juice.
- (5 min) Cook 5 minutes, then ladle into serving bowls and garnish with sliced green onions and fresh cilantro. Serve with Blue Dragon Rice Noodles.
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