1 -2 green chili |
2 shallots (or 1 small cooking onion) |
1 piece gingerroot, thumb-size, peeled and sliced |
3 garlic cloves |
1 teaspoon ground coriander |
1 teaspoon black mustard seeds (the kind you would use for burgers) or 1 teaspoon regular prepared mustard (the kind you would use for burgers) |
1 teaspoon ground cumin |
1/4 teaspoon fresh nutmeg (or substitute cinnamon) |
3 tablespoons fish sauce |
dried turmeric |
1 tablespoon brown sugar |
2 kaffir lime leaves, snipped into small pieces with scissors |
1 (8 ounce) can coconut milk |
1 tablespoon fresh lime juice (or juice from 1/2 lime) |
1 (8 ounce) can additional coconut milk |
1/2 whole chicken, chopped into pieces (i like to use boneless chicken breasts) |
1 stalk lemongrass, with bulb and tough outer leaves removed (cut leftover stalk into 2 or 3 pieces and reserve) |
1 lb mushroom, sliced (button is preferred) |
1 -2 additional kaffir lime leaf, left whole |
1/2 cup fresh coriander, roughly chopped for garnish |