Ingredients

• 2 tablespoons canola oil
• 1 tablespoon butter
• 2 chicken breasts, cut into 1-inch chucks
• 1/2 cup stemmed and sliced shiitake mushrooms
• One 1-inch piece fresh ginger, grated
• 1 small shallot, finely diced
• 1 tablespoon red curry paste
• 2 15-ounce cans unsweetened coconut milk, stirred
• 1 cup napa cabbage, chiffonade
• 1 red bell pepper, sliced
• 2 medium carrots, julienned
• 1/2 tablespoon honey
• 3 scallions, green parts only, sliced on a bias
• Juice of 1/2 fresh lime
• Chopped fresh cilantro, for garnish
• Kosher salt and freshly ground black pepper
• Jasmine rice, prepared

Instructions

1. Heat 1 tablespoon oil and butter in a medium saucepan over medium high heat. Cook the chicken until almost cooked through, then remove from pan and set aside. (Some pink in the middle is alright as we will cook this to completion by the end of the preparation.
2. Heat 1 tablespoon oil more in the saucepan, over medium heat. Cook the mushrooms, ginger and shallots until soft, about 3 minutes. Stir in the red curry paste and cook 1 minute. Whisk in the coconut milk, and then add the cabbage, carrots and bell peppers and cook 5 minutes more. Return chicken to the pan and cook in the sauce until cooked through and sauce has thickened slightly. Remove from the heat and stir in the honey, scallions, lime juice and cilantro. Season with salt and pepper. Let cool slightly, and then toss over the rice.