Preparation

1. In a medium saucepan over medium heat, add 1/2 tablespoon of coconut oil and curry paste. Using a wooden spoon, stir and toast curry until fragrant, 1 to 2 minutes. Add coconut milk, chicken broth, brown sugar and fish sauce and bring to a simmer. Add the ginger, lemon grass and lime zest. Reduce heat to low and simmer for about 10 minutes or until the curry is aromatic and begins to thicken.
2. Meanwhile, in a 10 inch non-stick skillet or wok, heat remaining tablespoon of coconut oil and add chicken thigh pieces, spreading evenly in pan. Do not disturb for 5 minutes so chicken can brown. Continue sauteing chicken for 5 more minutes until browned all all sides. Remove from pan and set aside. To the same skillet over medium heat, add the mushrooms, red pepper and squash. Saute 5-7 minutes, stirring occasionally. Add back the chicken and pour the prepared red curry sauce into the skillet with the vegetables and chicken. Stir and bring to a simmer. Simmer on low heat for 5-7 minutes or until the chicken and vegetables are cooked through but the vegetables are crisp tender. Remove from heat and stir in cilantro, basil and lime juice. Taste and adjust seasonings Serve with jasmine rice on the side.