INGREDIENTS
3 tbsp
thai red curry paste
2 cans
canned coconut milk
2 cups
vegetable stock
1 large
red bell pepper
1 large
onion
10
button mushrooms
12 ozs
chicken
1
lime zest
2
juice of lime
1/2 cup
brown sugar
2 tbsp
fish sauce
2 tbsp
soy sauce
2 inches
ginger
1 tbsp
garlic
1/4 tsp
red pepper flakes
1/2 bunch
cilantro