1.5 – 2.5 TBS Sesame Oil
1 – 1.5 LBS Chicken (thighs preferred), Sliced and cut into bite sized cubes, about the size of a nickle (or use 1 package tofu cubed)
1 large onion, thinly sliced into strips (half moons, cut the onion in 1/2 then slice), then slice the strips so you end up with 1/2 in slices
1 – 2 cups thinly sliced mushrooms, first cut in half, then sliced (your choice, if you like mushrooms – go for the 2 cups)
2 – 3 TBS Red Curry Paste (Thai Kitchen Brand), start with 2 TBS, taste and add more if you wish. I do not eat spicy food and I added about 3 TBS of the curry paste. Good flavor, not spicy
2 cans coconut milk (avail in the international isle)
2 cups stock – veggie or chicken – low sodium / low fat
2 inches (2-3 TBS) of fresh ginger, peeled and minced
1 TBS Soy Sauce (can use low sodium if you wish)
1 TBS Maple Syrup (or 1/2 TBS sugar)
1 tsp or so Fish Sauce (optional)
1/4 cup Cilantro, diced (reserve a little for garnish)
2 – 3 Green Onions, sliced on the diagonal (reserve a little for garnish)
Juice of 1/2 – 1 lime
1/2 cup cashews, chopped (optional and for garnish)
salt and pepper to taste