Produce:
•    4 medium scallions
•    3 garlic cloves
•    3 lemongrass stalks (find them in the produce department, sometimes in plastic
•    Containers near the herbs)
•    1 medium shallot
•    Fresh ginger
•    8 ounces mixed mushrooms (such as cremini, maitake, oyster, shitake and/or trumpet)
•    1 lime
•    1 cup fresh basil leaves
•    1 large bunch broccoli (only if making the vegetable version)
Dry goods/staples:
•    Virgin coconut oil or neutral vegetable oil
•    2 (13.5-ounce) cans unsweetened coconut milk
•    Red or green thai curry paste (thai kitchen brand is mild if you’re sensitive to spice)
•    Fish sauce (swap out for tamari or soy sauce for a vegan version)
•    Light brown sugar
•    Rice
•    Toasted cashews or peanuts
Meat & fish (optional):
•    1 pound boneless, skinless chicken thighs; or 1 pound skinless salmon; or 1 pound
•    Peeled & deveined shrimp

Make the Curry Base
Cook the aromatics and mushrooms. Heat  the oil in a large straight-sided skillet or medium saucepan over medium heat. Add the scallions, garlic, lemongrass, shallot, and ginger. Season with salt and pepper. Cook, stirring, until everything is softened and smells amazing, about 2 minutes. Add the mushrooms and toss to coat. Cook, stirring occasionally, until the mushrooms are golden in spots, 3 to 4 minutes.

Add the curry and fish sauce. Add curry paste to taste and stir to coat the mushrooms. Let the curry paste sizzle for a few seconds, then pour in the coconut milk. Stir with a wooden spoon to release any bits stuck on the bottom of the pan. Add the fish sauce and sugar. Bring the liquid to a gentle simmer and cook for 5 to 10 minutes, adjusting the heat as needed.

Do ahead. At this point you can remove the skillet from the heat, cover it, and let the curry sit for up to 2 hours before proceeding. Bring the curry back to a simmer before moving on.

Choose Your Version: Add the Protein or Broccoli
Season the salmon, shrimp, or chicken with salt and pepper. If you’re using broccoli you can skip this step, but have it ready to go.

Slide the salmon, shrimp, chicken, or broccoli into the simmering curry. Cook at a bare simmer until just tender, 3 to 4 minutes for the salmon, 2 to 3 minutes for the shrimp, 5 to 6 minutes for the chicken, or 4 to 5 minutes for the broccoli.

Finish & Serve
Remove the skillet from the heat and stir in the lime zest, lime juice, and basil. Ladle the curry into bowls and top with a scoop of rice. Tear some more basil on top and sprinkle with cashews or peanuts. Slurp with love. 

Cooking notes:

• You can make the curry without the protein or broccoli up to 2 hours in advance.
• Different curry pastes vary in their intensity and spiciness, so give yours a taste before using. The Thai Kitchen brand is widely available and falls on the mild side.
• Only the bottom third of a lemongrass stalk, which is lighter in color, is edible (although you can add the greener upper stalk to soups and stews to impart flavor). If you bought it in a plastic pack, the top portion will already have been removed. Peel away and discard the outer layer, which is dry and papery, then finely chop the center portion.

Excerpted From Mind, Body, Spirit, Food, by Nicki Sizemore (Storey Publishing, 2026)