INGREDIENTS
2 tsp
oil, I used coconut oil
1
red bell pepper, chopped
1/2 cup
minced shallots
8 oz
sliced mushrooms
1
stalk lemon grass, cut in half lengthwise
1 tbsp
fresh grated ginger
3 cloves
garlic, grated or minced
1 cup
snow peas, halved
1 tbsp
red curry paste
1 tbsp
fish sauce
1 tbsp
honey
4 cups
low sodium chicken broth
1 1/2 cups
light coconut milk
2 cups
cooked and shredded boneless skinless chicken breasts
3 tbsp
lime juice