Trim lemongrass, cut into three pieces about four inches long. Whack the pieces with the flat side of your knife blade to crush slightly.
Heat oil in a saucepan over medium-high heat.
Saute onion and garlic for about two minutes.
Add lemongrass, curry paste, ginger discs, and lime leaf (or peel). Cook, stirring, for three minutes.
Add stock. Bring to a boil. Reduce heat to low and simmer for 15 minutes.
Add coconut milk, chopped chicken and quartered mushroom caps. Cook five minutes, or until chicken is just cooked through.
Add lime juice and nam pla. Taste for balance between nam pla and lime. If one flavor is dominating too much, add a little of the other.
I would add more curry paste
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|Serving Size: 1 Serving (956g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 598 (63%)|
|Amt Per Serving||% DV|
|Total Fat 66.5g||89 %|
|Saturated Fat 30.5g||153 %|
|Monounsaturated Fat 21.1g|
|Polyunsanturated Fat 10.1g|
|Cholesterol 184.5mg||57 %|
|Sodium 1654.2mg||57 %|
|Potassium 1345.5mg||35 %|
|Total Carbohydrate 34.5g||10 %|
|Dietary Fiber 3.4g||13 %|
|Sugars, other 31.2g|
|Protein 57.9g||83 %|
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Calories per serving: 955
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