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 ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.