Wow, I haven't written anything in here for way too long! I really need to step it up and try and be more active with posting recipes. If there is anything that you would like me to focus on then please let me know and I will try and do that.
Start by making the curry paste. Roughly chop lemongrass, lime leaves, onion, peeled ginger and garlic and the chilies. Depending on how hot you like your curry, put 1 or 2 chilies, seeds in if you like it hot! Add this to a food processor or a blender along with the cumin, coriander, fish sauce, lime juice and fresh coriander. Blend until you have a smooth paste. Put to one side.
Chop the chicken into large bite size pieces. In a pot heat 2 tablespoons of oil (I like using coconut oil) and fry of the chicken pieces and season with a little bit of salt and pepper. Add the curry paste and let this cook for 2-3 minutes. Add coconut milk and simmer on medium/low heat for 5 minutes. Taste and add more fish sauce (gives a salty flavor) or lime juice.
Roughly chop pak choi and beans, finely slice the mushrooms and add into the pot and let that heat through for 3 minutes. I like using these vegetables but you can use what ever you like. I sometimes only use pak choi and I've even made this without any vegetables in it at all.
Remove from the heat and sprinkle over roughly chopped coriander and finely sliced spring onions. Serve with rice, I like using brown basmati but you can use what ever type you like.
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