Wild Chicken Mushroom Thai Red Curry (Vegan)

foragerchef.com

Lori Wesley Connor

subheading: Curry:

6 to 8 oz fresh tender chicken of the woods

1 can high fat coconut milk

1 cup vegetable stock or water

1 tablespoon coconut oil

1 small yellow onion

1 teaspoon minced ginger

1 teaspoon minced lemongrass

¼ inch slice of fresh galangal optional but recommended

2 fresh or frozen kaffir lime leaves optional but recommended

1 large clove garlic

1.5 Tablespoons canned red curry paste add this to taste, some may want more

Dash of fish sauce optional

1 to 2 teaspoons maple syrup or sugar optional

A small handful of Thai basil cilantro, or culantro to finish, to taste, optional

subheading: Finishing and Serving:

1 to 2 teaspoons fresh lime juice to finish

Cooked rice see note

Freshly cooked vegetables

Directions at foragerchef.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer