1 tbsp neutral oil, such as canola or grapeseed
2 tbsp Thai red curry paste (ideally one with makrut lime, lemongrass and shrimp paste)
½ tsp ground turmeric
1 Thai or serrano chile, thinly sliced, or to taste
½ lb mushrooms, sliced
¼ tsp dark brown sugar
1 tsp fish sauce or coconut aminos
⅛ tsp freshly grated lime zest, or 5 makrut lime leaves, deveined and thinly sliced
Rice, sliced cabbage, chopped herbs, sliced avocado, chopped cucumber and fried egg, for serving
In a nonstick skillet over medium-low heat, warm the oil and toast the curry paste, turmeric and chiles (if using) until extremely fragrant, 2 to 3 minutes. Stir and lower heat as needed to prevent sticking.
Add the mushrooms, stir to coat in the curry paste and to prevent sticking, and cook about 5 minutes. If everything is sticking, don’t panic — just add a little water or neutral oil.
Stir in the brown sugar, fish sauce and lime zest, and cook just until the liquid’s been absorbed, about 1 minute. Season to taste with more brown sugar and fish sauce. (The chicken should be spicy first, salty second.) Serve at once with desired toppings.