INGREDIENTS
1
medium onion, diced small
1 clove
garlic, minced
1 tbsp
grape seed or vegetable oil
2 tsp
red curry paste
1
lemon grass stalk, trimmed and chopped
2 tbsp
peeled and chopped ginger
3
kaffir lime leaves
4 cups
chicken stock
1 2/3 cups
coconut milk
12 oz
boneless chicken breast, cut into 1/2 inch cubes
2 cups
freshly sliced shiitake mushrooms
1/4 cup
fresh lime juice
2 tbsp
Thai fish sauce
3
scallions, trimmed and thinly sliced
1/4 cup
chopped fresh cilantro