Jon asked for the recipie in the post below.
Here it is again, together with the method for the rest of the dish.
For the Paste
Handful of fresh coriander,
Handful of fresh basil,
2 Green chillies, seeded,
1 small onion,
2 stalks lemongrass,
4 cloves garlic,
root ginger about 5cm piece of,
1 tsp ground cumin,
1 tbsp thai fish sauce,
the peel of half a lime,
1 tsp black peppercorns,
Method: Finely chop everything, except the peppercorns, grind them down. Stick the lot in a blender and blend it until it looks like the stuff in the picture below. Put it in a bowl and cover it well, otherwise everything in the fridge will smell of it, it's that good.
For Green Thai Chicken
Prep time 5 minutes, cooking time, 10 minutes. Serves 4
3 chicken breasts,
1 large green pepper,
250 grammes of closed cup mushrooms,
200 ml coconut milk
Thinly slice the chicken, pepper and mushrooms. Heat your wok or frying pan and add about 2 tbsp of cooking oil. When the oil is smoking, add the chicken and briskly stir fry until the meat is sealed, then add the mushrooms and pepper. Continue frying until the mushrooms start to soften, then at 2 tsp of green thai curry paste, stir, then add the coconut milk. Stir, then let it cook for a minute or so.
Now try the sauce. If it tastes a bit flat, add another teaspoon of the paste. Keep trying it until you're happy. If you add too much, just add a bit more coconut milk to thin it out again. Let it simmer for 2-3 minutes, then serve with rice.
Did I forget to mention the rice? Darn. Best to soak the rice first, around about the time you make the curry paste. That will get rid of the starch and it'll cook quicker. Remember to rinse it before you cook it.
Serve with a good lager beer. Mmmmm, beer.
I always panic with stir frying, as everything happens so fast, but if you're careful with your preparation, it's a doddle.