|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|
|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.