Inspiring People - Ajahn Brahm

Ajahn Brahmavamso Mahathera (known to most as Ajahn Brahm) was born Peter Betts in London, United Kingdom on 7 August 1951. Currently Brahm is the Abbot of Bodhinyana Monastery, in Serpentine, Western Australia, the Spiritual Director of the Buddhist Society of Western Australia, Spiritual Adviser to the Buddhist Society of Victoria, Spiritual Adviser to the Buddhist Society of South Australia, Spiritual Patron of the Buddhist Fellowship in Singapore, and Spiritual Patron of the Bodhikusuma Centre in Sydney.

Early life
Peter Betts came from a working-class background and went to Latymer Upper School. He won a scholarship to study Theoretical physics at Cambridge University in the late 1960s. After graduating from Cambridge he taught in high school for one year before traveling to Thailand to become a monk and train with the Ajahn Chah Bodhinyana Mahathera.

Brahm was ordained in Bangkok at the age of twenty-three by the Abbot of Wat Saket. He subsequently spent nine years studying and training in the forest meditation tradition under Ajahn Chah.


Achievements
Whilst still a junior monk, Brahm was asked to undertake the compilation of an English-language guide to the Buddhist monastic code - the vinaya - which later became the basis for monastic discipline in many Theravadan monasteries in Western countries. Currently Brahm is the Abbot of Bodhinyana Monastery, in Serpentine, Western Australia,[2] the Spiritual Director of the Buddhist Society of Western Australia, Spiritual Adviser to the Buddhist Society of Victoria, Spiritual Adviser to the Buddhist Society of South Australia, Spiritual Patron of the Buddhist Fellowship in Singapore, Spiritual Patron of the Bodhikusuma Centre in Sydney.

In October 2004, Brahm was awarded the John Curtin Medal for his vision, leadership and service to the Australian community by Curtin University.

Publications
* Opening the Door of Your Heart: And Other Buddhist Tales of Happiness. Also published as Who Ordered This Truckload of Dung?: Inspiring Stories for Welcoming Life's Difficulties. (2005). Wisdom Publications. ISBN 0-86171-278-1
* Mindfulness, Bliss, and Beyond: A Meditator's Handbook. (2006). Wisdom Publications. ISBN 0-86171-275-7

Source : Wikipedia

Curry Mussels

This particular dish is inspired by Luke Nguyen from Red Lantern in Surry Hills. I have always loved mussels - the meat is so sweet, juicy and succulent and the local mussels in Sydney are always plump and beautiful. You could - and probably should - make your own curry paste with chilli and shrimp paste etc. But in a pinch, the red thai curry paste from coles (get the paste not the sauce form) will do well. This is a superb winter dish.

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Ingredients:

1 kg fresh mussels
1/2 stick lemon grass - cut in 3
250 mL coconut milk
155 mL coconut cream
2 tbs thai red curry paste (add more to taste)
2 bunch baby bok choy chopped
1 chilli - chopped
2 cloves garlic - minced
Fresh parsley to taste
1/2 cup chicken stock
2 cups cooked rice for serving

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Method:

In a large wok or sauce pan, fry the garlic to release the aroma. Add stock and bring to a simmer.

Add curry paste, baby bok choy, chilli and lemon grass and let simmer 3-4 minutes. Add coconut milk and cream and bring to boil. Reduce heat.

Add mussels and cover. Cook for about 10 minutes. Mussels should just be starting to open. Add sprouts and let cook for additional 3 minutes until all of the mussels have opened. Remove from heat.

Dress with fresh parsley and stir through. Serve in bowls over fluffy cooked rice.