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• 1 tablespoon coconut oil
• half of one onion (thinly sliced)
• 2 cloves garlic (chopped)
• half of one red jalapeno pepper (sliced; or 1-3 Thai chiles, halved)
• 3 ¼- inch slices galangal (or ginger)
• 1 lemongrass stalk (pounded with the side of a knife and cut into 2-inch long pieces)
• 2 teaspoons red Thai curry paste
• 4 cups chicken broth (see Notes if vegan or on Whole30)
• 4 cups unsweetened, full-fat coconut cream (from a can; or full-fat unsweetened coconut milk; see Notes)
• 2 medium chicken breasts (cut into bite-sized pieces, approximately 1 pound)
• 8 ounces white mushroom caps (sliced)
• 1-2 tablespoons coconut sugar (see Notes for Whole30 option)
• 1 ½ - 2 tablespoons fish sauce (plus more to taste, see Notes if on Whole30 or vegan)
• 2-3 tablespoons fresh lime juice
• 2-3 green onions (sliced thin)
• fresh cilantro (chopped, for garnish)