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  • 1 tbsp. coconut oil
  • 1 tbsp. ginger
  • 1 tsp. garlic minced
  • 1 tbsp. red curry paste
  • 1 can 15 oz. straw mushrooms or 1 cup any fresh mushrooms
  • 8 oz. snap peas (strings removed) and cut into bite sizes pieces
  • ½ cup diced onions
  • 2 cups chicken (or vegetable) broth
  • 1- 13.5ounce can organic coconut milk
  • 2/3 cups diced, cooked chicken (omit if vegetarian)
  • fresh basil 


Put oil in a pot and cook on med/high heat until oil melts. Add ginger and garlic. Add red curry paste and stir well. Add mushrooms, snap pea, onions, broth and coconut milk. Cover and cook for 5 min. Add cooked chicken and cook an additional 5 min. If you are using raw chicken cut into small pieces and add just after the garlic and cook throughout before adding curry. Garnish with fresh basil.

Serves: 4-6

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