In a dutch oven over medium heat, add the avocado oil, onion, garlic, ginger, lemongrass and carrots.
Sauté until carrots begin to soften. Should take about 5-8 minutes.
Add in sliced mushrooms and sauté for five minutes more.
Add in chicken and continue to sauté until chicken is no longer pink. About 5 minutes.
Add in chicken broth, coconut milk, fish sauce, lime juice and red curry paste.
Stir and let simmer for 20 minutes uncovered.
Serve in bowls with cilantro for garnish.