INGREDIENTS
1
cut into 2-inch strips 1 1/2 pounds boneless and skinless chicken thighs, boneless and skinless
1
shiitake mushrooms, cut into quarters
1/4 cup
Cilantro, leaves
2
Lemongrass stalks, medium
2
Limes, Juice from medium
6
Makrut lime, leaves
2
Shallots, large
2
Thai chili peppers or 1 fresno pepper
2
Tomatoes, medium wedges
2 cups
Chicken broth
2 13.5 ounce cans
Coconut milk, full-fat
1 1/2 tbsp
Red boat fish sauce
1
cut into 4-inch slices 1 (2-inch) piece fresh galangal, fresh
2 tsp
Coconut oil or cooking fat of choice
1
Diamond crystal brand kosher salt