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Ingredients
  • 2 tablespoons Vegetable oil
  • 1 tablespoon Thai red curry paste
  • 3 stalks lemongrass
  • ½ medium white onion sliced
  • 5 garlic cloves minced
  • 1 3-inch piece galangal or ginger sliced into ½ pieces (no need to peel)
  • 6 cups reduced sodium chicken broth
  • 3 tablespoons fish sauce
  • 1 teaspoon Asian chili sauce more or less to taste (optional)
  • 1 teaspoon brown sugar
  • 1 teaspoon dried basil
  • 5 kaffir lime leaves, roughly torn or 3 bay leaves 1 teaspoon lime zest
  • ¼ teaspoon pepper **OMIT if using galangal and not ginger**
  • subheading: ADD LATER:
  • 3 tablespoons lime juice
  • 1 pound large raw shrimp peeled, deveined
  • 8 oz. white mushrooms sliced
  • 2 large Roma tomatoes cut into 2” wedges
  • subheading: GARNISH:
  • cilantro
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