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Ingredients
  • 1 tablespoon coconut oil
  • ½ onion, thinly sliced
  • 2 cloves garlic, chopped
  • ½ red jalapeno or 2 Thai chiles, halved (adjust to taste)
  • 3 slices galangal or ginger, ¼-inch thick
  • 1 stalk lemongrass, pounded and cut into 2-inch pieces
  • 2 teaspoons red Thai curry paste
  • 4 cups chicken or vegetable broth
  • 4 cups full-fat coconut cream or milk, unsweetened
  • 2 medium chicken breasts or 1-pound tofu/shrimp, cut into bite-sized pieces
  • 8 ounces white mushroom caps, sliced
  • 1 to 2 tablespoons coconut sugar or coconut aminos
  • 1 and ½ to 2 tablespoons fish sauce or soy sauce
  • 2 to 3 tablespoons fresh lime juice
  • 2 to 3 green onions, sliced thin
  • Fresh cilantro, chopped, for garnish
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