Chef/Owner Rocco Whalen, Fahrenheit, Cleveland, Ohio 3 cups coconut milk 2 cups fish stock 4 stalks lemongrass 2 oz. fresh ginger 10 kaffir lime leaves 2 Thai bird chilies 2 boneless/skinless chicken breasts 1 cup shiitake mushrooms 1/2 cup enoki mushrooms 4 Tbsp. lime juice 3 Tbsp. fish sauce 1 Tbsp. red curry paste For the garnish: cilantro sprigs and julienne scallions and baby bok choy Bring coconut milk and fish stock to a boil and simmer for 5 minutes. Add lemongrass, ginger, Thai ...
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