Slice the onion into long, thin slices. Slice the ginger and halve and dice the jalapeno. Wash and slice the mushrooms last, and dry sautee these.

Once the mushrooms are squeaky, add a little bit of oil and the onion, ginger, jalapeno, and garlic. Cook for 5 minutes or until onion is softened. During this step, ready the chicken broth or, if using Better than Bouillion, ready the 1 tsp scoop and the kettle of boiling water.

Once veg has softened, add curry paste to the pan and cook briefly, then deglaze with the broth and 1 tbsp lime juice. Stir well, reduce heat, and simmer uncovered for 15 minutes. Consider 15 additional minutes if flavors feel underdeveloped after trying this recipe the first time.

Then add the can of coconut milk and, the protein source. Simmer until protein is cooked through. Then add brown sugar, fish sauce, and 2-3 tbsp lime juice. Taste and adjust seasonings as needed.

Ladle into serving bowls. Consider serving with sticky rice. Top with sliced green onions.