- 1 tbsp coconut oil
- ½ onion sliced
- 2 cloves garlic minced
- ½ of one red jalapeno pepper, sliced
- 3 ginger slices
- 2 tsp curry paste
- 4 cups chicken broth
- 4 cups canned coconut cream
- 2 medium chicken breasts, cut into bite-sized pieces
- 8 ounces white mushroom, sliced
- 3 tbsp lime juice
- 3 green onions
- salt&peper to taste
Add the coconut oil to a medium pot over medium heat.
Add the sliced onion, garlic, jalapeno, ginger, and curry paste.
Cook, frequently stirring, for about 5 minutes or until softened.
Add the chicken broth and bring it to a boil.
Reduce heat to low and simmer uncovered for 20 minutes.
Remove the garlic, onions, and ginger from the liquid.
Add coconut cream, chicken breast bites, and sliced mushrooms.
Cover with a lid and simmer until chicken breast pieces are cooked through.
Then add the lime juice, and adjust to salt and pepper.
Cook for 2 more minutes, and enjoy garnished with fresh chopped parsley.