Thai Green Curry & Fuyong Egg.

Want your vegetables and meat in the same bowl? Easy! Curries are the answer. For those of you who miss Eisen's scoring system, he gave this meal a 7/10. It has been really busy at uni so I haven't had the time to sit down properly and type out the recipes one by one. So if you really do want a recipe, just leave a comment (I have enabled anonymous comments), I promise I will get back to you asap. I hope everyone is having fun in the kitchen! :)

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Ingredients:
3 Tbsp. oil for frying
1 stalk lemongrass
2 Tbsp. coriander seeds
2 Tbsp. fish sauce
1 tsp. shrimp paste
1 tsp. sugar
1-3 green chillies (depending on desired spiciness)
1 onion
2 cloves garlic
1 thumb-size piece galangal (or ginger)
3-4 lime leaves (fresh, frozen, or dried - available at Asian stores)
½ cup fresh coriander including stems
1 tsp. dark soy sauce
1 can coconut milk
100ml of water
½ chicken chopped into pieces
2 bell peppers, red and green (or whatever vegetables happen to be in season, such as tomatoes, eggplant, yellow and orange peppers, okra, etc...)
1 cup fresh holy (or sweet) basil, chopped roughly (garnish)

Method:

Prepare Lemongrass
Cut lower half of 1 stalk lemongrass into thin slices. Place lemongrass slices in a food processor (or blender).

Stirfry all dry ingredients in a pot until fragrant, add chicken till cooked, add sugar, fish sauce, coconut milk, shrimp paste, dark soya sauce and water.

Leave to simmer for 15-20 minutes. Garnish and serve warm.