1 ½ lbs skinless, boneless chicken thighs or boneless chicken breasts, cut into ½-inch strips or chunks
Salt and pepper to taste
½ lbs shiitake mushrooms, stemmed, caps quartered
1 tbsp very finely chopped fresh ginger
2 large cloves of garlic, minced
½ cup water
Chopped toasted peanuts and cilantro leaves, for garnish
Steamed rice and lime wedges, for serving
Instructions
In a small bowl, stir the coconut milk, red curry paste, and fish sauce until well combined. Set aside.
Season the chicken with salt and pepper. Heat a large skillet over medium-high heat with 2 tbsp of oil. Add the chicken to the skillet in a single layer. Cook, turning once, until the chicken is browned, but not fully cooked (4-5 minutes). Transfer the chicken to a plate and set aside. Drain and wipe the skillet clean.
Return skillet to the heat and add the remaining 1 tbsp of oil. Add the shiitake mushrooms and stir fry over medium-high heat until lightly browned (about 5 minutes). Add the ginger and garlic and stir fry for 1 minute. Add back the chicken, red curry mixture and water and bring to a boil.
Reduce heat and simmer for 2 to 3 minutes until the chicken is cooked through. You may simmer for longer to reduce the sauce, if you prefer less sauce.
Transfer the chicken to a serving dish. Garnish with chopped peanuts, cilantro and lime wedges. Serve immediately.