Step 1

In a dutch oven over medium heat, add the avocado oil, onion, garlic, ginger, lemongrass and carrots.

Step 2

Sauté until carrots begin to soften. Should take about 5-8 minutes.

Step 3

Add in sliced mushrooms and sauté for five minutes more.

Step 4

Add in chicken and continue to sauté until chicken is no longer pink. About 5 minutes.

Step 5

Add in chicken broth, coconut milk, fish sauce, lime juice and red curry paste.

Step 6

Stir and let simmer for 20 minutes uncovered.

Step 7

Serve in bowls with cilantro for garnish.