Prep Ahead:

• Chop the onions, garlic, and mushrooms, and grate the ginger. Transfer all to a resealable bag or container.
• Shred the chicken, or pull form a rotisserie-cooked bird, and transfer to a resealable bag or container.
• Dice the scallions and transfer to a resealable bag or container

Prepare From Prepped:

For the stovetop:

• Heat the oil in a large pot over medium heat until shimmering, then add the onions, garlic, ginger, and mushrooms.
• Stir to cook, then add the chicken and remaining ingredients.
• Stir to mix, then bring to a boil.
• Lower heat to a simmer and cook 15-20 minutes.
• Top with diced scallions before serving.

For the slow cooker:

• Add the ingredient to the slow cooker and stir to cook.
• Secure the lid and cook 1-2 hours on low.
• Serve topped with green onions.

Make From Fresh:

For the stovetop:

• Heat the oil in a large pot over medium heat until shimmering, then add the onions, garlic, and ginger.
• Stir to mix, and let cook until the garlic has lightened in color and turned fragrant, about 2 minutes.
• Add the mushrooms, chicken, and Thai red curry paste and stir to mix.
• Add the liquid ingredients and bring to a boil, then lower to a simmer.
• Let cook 15-20 minutes.
• Top with diced scallions before serving.

For the slow cooker:

• Add the ingredients, except for the green onions, to the slow cooker and stir to combine.
• Secure the lid and cook 1-2 hours on low.
• Serve topped with the green onions.