• 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.