This was supper ... Start with ... Garlic ginger Chilies Lemongrass coriander seed pepper cumin seeds lime zest shallots squeeze of lime juice Pop in a mortar & pestle, grind to smithereens Prep your mushrooms (shitakie & some other mixed asian types) & sweet pepper. Add the contents of mortar to you pan containing coconut oil. Toast till the smell starts doing yer hubbys head in (in the other end of the house ) Add mushrooms & cook 3-5 minutes, then add sweet pepper contenue cooking 2-3 minutes Add fine chopped spring onions & cook another min. Add home made chicken stock & simmer 2-3 minutes Add a few splashes of fish sauce. Add your (cooked, leftovers from the chicken I used to make the stock) chicken & about 2/3 cup coconut milk (you can add more but i was just using up what I had open) bring back to a simmer & cook 2 minutes (make sure the chickens heated through) then add handfull of chopped basil & coriander. simmer no more than 1 more minute Serve with a bit of chopped coriander.