Thai Chicken Curry Stew

• 3 tablespoons vegetable oil
• 1 pound mushrooms, sliced
• 2 carrots, thinly sliced
• 3 shallots, chopped
• 3 cloves garlic, minced
• 1 pound ground chicken
• 1/4 cup chicken broth
• 1 teaspoon fish sauce
• 2 tablespoons soy sauce
• 1 13.6-oz. can light coconut milk
• 1/4 to 1/2 tsp. red curry paste
• 1 7-inch piece lemongrass, trimmed and bruised with side of a knife, optional
• 2 tablespoons chopped basil
• 1/3 cup chopped cilantro

1. Warm 1 Tbsp. oil in a skillet over medium heat. Saute mushrooms until golden, 15 to 17 minutes. Transfer to a bowl. Add 1 Tbsp. oil to skillet. Saute carrots until tender, about 5 minutes. Transfer to bowl.
2. Add remaining 1 Tbsp. oil to skillet. Saute shallots, stirring, until softened, 2 to 3 minutes. Stir in garlic; saute 30 seconds. Add chicken; saute until cooked through, about 3 minutes.
3. Stir in broth, fish sauce, soy sauce, coconut milk and curry; add lemongrass, if desired. Turn heat to medium-high; bring to a boil. Reduce to medium and simmer 5 minutes, stirring once or twice. Remove from heat, discard lemongrass and stir in herbs. Serve.

vegetable oil, mushrooms, carrots, shallots, garlic, chicken, chicken broth, fish sauce, soy sauce, light coconut milk, red curry, knife, basil, cilantro

Taken from www.myrecipes.com/recipe/thai-chicken-curry-stew (may not work)