Combine the grain and yogurt in a food processor or blender and process for a minute or so. Pour the resulting mixture into a large mixing bowl. Rinse the blender into the bowl using .5 cup warm water. Add brown sugar and yeast; stir. Let the yeast proof for about ten minutes, then add the oil, salt, and half of the flour. Gradually add the remaining flour until the dough takes on the correct consistency. Knead, and let rise in a warm place until doubled. Punch down and transfer to a lightly oiled bread pan. Let rise until doubled, then bake in a 400F oven for approximately 45 minutes.

Serves: 4-6

In a saucepan over medium heat, melt:
30 g butter

Add:
20 g ginger, diced
10 g garlic, diced
20 g lemongrass, diced
50 g shallots, diced
zest of one lime

Sauté for about eight minutes, then remove from heat. Process in a food processor or blender until smooth.

Return mixture to pan, heat over medium heat, and add:
50 g long grain white rice

Cook for another three minutes, then stir in:
1 l chicken stock
400 ml coconut milk
10 g curry powder
1 dash sesame oil
juice of one lime
sriracha chili sauce to taste (optional)

Bring to a boil, then cover, reduce heat to medium-low, and cook for ten minutes.

Add:
50 g mushrooms, sliced
50 g scallions, sliced
50 g red bell peppers, peeled and diced
50 g green bell peppers, peeled and diced
200 g chicken, cooked and coarsely chopped

Cook until peppers are tender, roughly fifteen minutes.