Heat the oil. Stir in ginger and curry paste and cook one minute. Add 1/2 cup broth and stir into curry paste. Stir in remaining broth, fish sauce and brown sugar. Simmer for 15 minutes.
Stir in coconut milk, chicken and mushrooms. Simmer until the chicken is cooked and cook on med/low for one half hour to a hour. Add the lime juice and cilantro before serving. Season with salt to taste at the end as a lot of the ingredients can vary in the salt.
soy sauce can be substituted for the fish sauce but it doesnt have the same Thai flavor
Per Serving (excluding unknown items): 3084 Calories; 253g Fat (71.2% calories from fat); 132g Protein; 99g Carbohydrate; 23g Dietary Fiber; 239mg Cholesterol; 4975mg Sodium. Exchanges: 1 Grain(Starch); 14 Lean Meat; 2 Vegetable; 2 1/2 Fruit; 42 1/2 Fat; 1 1/2 Other Carbohydrates.
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|Serving Size: 1 Serving (379g)|
|Recipe Makes: 8|
|Calories from Fat: 222 (71%)|
|Amt Per Serving||% DV|
|Total Fat 24.7g||33 %|
|Saturated Fat 20g||100 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 32.5mg||10 %|
|Sodium 1270.8mg||44 %|
|Potassium 570.8mg||15 %|
|Total Carbohydrate 9.2g||3 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 8.4g|
|Protein 17.4g||25 %|
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Calories per serving: 312
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