| Shallots | 1 cup, thinly sliced | |
| Coconut Oil | 2 tbsp. | |
| Serrano Chiles | 2, thinly sliced | |
| Fresh Ginger | 1 inch piece, peeled & sliced into matchsticks | |
| Garlic | 1 clove, minced | |
| Turmeric | 1 tsp. | |
| Cabbage | 1 1/2 cups, sliced into 1/2 inch strips | |
| Carrot | 1, peeled & thinly sliced | |
| Mushroom Caps | 1 cup, sliced | |
| Coconut Milk | 1 can, 14 ounces | |
| Chicken Breast | 1 pound, cut into 1 inch chunks | |
| Soy Sauce | 2 tbsp. | |
| Tomatoes | 2, sliced into wedges | |
| Snow Peas | 1 cup, strings removed, cut in half | |
| Fresh Basil | 1/2 cup, torn into pieces | |
| Scallion | 1 (greens & whites thinly sliced) | |
| Jasmine Rice | 1 cup | |
| Lime | 1, cut into wedges |
Combine shallots and oil in a large saucepan over high heat. Cook for 2 minutes.
Reduce heat to medium. Add pepper, ginger, garlic and turmeric. Cook for 1 minute.
Add cabbage, carrot, mushrooms. Cook for 2 minutes.
Pour in coconut milk and 1 cup of water. Bring to boil.
Add chicken and soy sauce. Simmer uncovered for 5 minutes, stirring occasionally.
Mix in tomatoes and snow peas. Simmer for 3 minutes or until chicken is cooked through.
Add basil and scallion and simmer for 1 minute more.
Serve with jasmine rice and lime wedges.
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