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1
Pour the wok oil into a stock pot.
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2
Once hot, but not burning, add the onions and peppers.
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3
Cook until the onions are clear and soft.
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4
Add the chopped chicken.
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5
Add the mustard seed, turmeric, curry, thyme and salt.
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6
Mix together and let the chicken brown with all of the seasonings.
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7
The herbs will stick to the bottom of the dish.
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8
In five minutes, move the chicken to one side and pour in the beer.
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9
Scrape the seasonings into the beer from the bottom of the pot.
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10
Simmer for ten minutes.
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11
Make sure chicken is cooked through.
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12
Then, add the baby corn, coconut milk, mushrooms and Srirachi Sauce.
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13
Simmer for five minutes more.
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14
Pour over Basmati rice and serve.
