Thai Chicken Curry Stew

Ingredients

• 2 tablespoons basil chopped
• 2  carrots thinly sliced
• 0.3 cup chicken broth 
• 0.3 cup cilantro leaves chopped
• 1 teaspoon fish sauce 
• 3 cloves garlic minced
• 1 pound ground chicken 
• 1 piece lemongrass with side of a knife, optional trimmed
• 13.6 oz coconut milk light canned
• 1 pound mushrooms sliced
• 0.3 tsp curry paste red
• 3  shallots chopped
• 2 tablespoons soya sauce 
• 3 tablespoons vegetable oil 

Equipment

• bowl
• frying pan

Directions

1. Warm 1 Tbsp. oil in a skillet over medium heat. Saut mushrooms until golden, 15 to 17 minutes.
2. Transfer to a bowl.
3. Add 1 Tbsp. oil to skillet. Saut carrots until tender, about 5 minutes.
4. Transfer to bowl.
5. Add remaining 1 Tbsp. oil to skillet. Saut shallots, stirring, until softened, 2 to 3 minutes. Stir in garlic; saut 30 seconds.
6. Add chicken; saut until cooked through, about 3 minutes.
7. 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.
8. Remove from heat, discard lemongrass and stir in herbs.
9. Serve.