Steps
- Heat 1 tablespoon of vegetable oil in a deep saucepan over medium-high heat. Add 2 finely chopped banana shallots, 1 bruised lemongrass stalk, 2 crushed garlic cloves, and 5g of peeled sliced galangal.
- Add 1 finely sliced Thai chili, the finely chopped stalks from 10g of cilantro, and 1 tablespoon of Thai red curry paste. Stir for 1-2 minutes, until fragrant; reserve the cilantro leaves.
- Pour in 400ml of coconut milk and 400ml of chicken broth, scraping the base of the pan. Simmer for 10-15 minutes.
- Add 2 boneless skinless chicken breasts, cut into bite-size pieces, and 2 lime leaves. Simmer for 10 minutes, adding 300g of sliced white mushrooms for the final 5 minutes, until the chicken reaches 165°F / 74°C.
- Stir in 1½ tablespoons of fish sauce, 2 teaspoons of golden superfine sugar, and juice from 1 lime to taste. Adjust the fish sauce and sugar, remove the lemongrass, galangal, and lime leaves, and scatter over the cilantro leaves.