1 tablespoon coconut oil
1 tablespoon Thai red curry paste
1/4-1/2 teaspoon red pepper flakes
5 garlic cloves, minced
1 pound chicken thighs cut into thin strips
4 cups chicken stock
3 bay leaves
1 3-inch ginger sliced into 1/2 pieces(no need to peel)
3 stalks lemongrass
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon pepper
1 13 oz. can coconut milk
2 tablespoons Thai fish sauce
2 tablespoons brown sugar
3-4 tablespoons lime juice to taste
8 oz mushrooms, sliced
1 red bell pepper, chopped
Asian chili sauce to taste
lemon juice to taste
Salt and freshly ground black pepper
Heat 1 tablespoon coconut oil over medium high heat. Add red curry paste, red pepper flakes and garlic and saute for 30 seconds. Add chicken and saute until opaque but not cooked through.
Add chicken stock, bay leaves (if using ginger), galangal or ginger, lemongrass, basil, salt and pepper and bring to a boil. Lower heat to medium-low; cover and gently simmer for 10 minutes.
Stir in coconut milk, fish sauce, sugar, lime juice, mushrooms, and red bell pepper. Simmer a couple minutes until bell peppers are crisp tender.
When ready to serve, ladle out lemongrass stalks, bay leaves and galangal/ginger chunks.
Taste and add additional salt, pepper, lemon juice and Sriracha to taste.
Garnish individual bowls with fresh cilantro, green onions, fresh basil and fresh lime juice.