====== Thai Curry Chicken ======

(This is based on Thira's recipe from the late 1980's.)

===== Ingredients =====

  * 4 potatoes, diced
  * 2 sweet onions, diced
  * 1 pound boneless skinless chicken breast, diced
  * 1 head of garlic, minced
  * 1 4oz can curry (e.g., Maesri brand panang, or other)
  * peanuts
  * 1 can light coconut milk (13-14 oz)
  * 1 can regular coconut milk (13-14oz)
  * vegetable oil
  * 8oz white mushrooms, or 1 can straw mushrooms, or other mushrooms (optional)
  * 1 can baby corn (optional)
  * 1 can bamboo shoots (optional)
  * Jasmine rice (optional)

===== Early Preparation =====

  * Place diced chicken in soy sauce and white pepper in refrigerator for about an hour
  * Parboil potatoes (put potatoes in water, bring to boil, boil 5m, drain)

===== Preparation =====

  * Place onions in pot with oil and heat on low until onions become translucent
  * Place garlic and oil in pan and heat, add chicken, cook
  * When onions are ready, add curry paste, mix, and heat.
  * Add chicken to pot with onions, mix, and heat.
  * Add coconut milk to pot with onions, mix, and bring to boil.
  * Reduce heat to simmer, then add
    * Mushrooms
    * Baby corn
    * Bamboo shoots
    * Parboiled potatoes
  * Simmer for 30-45 minutes while cooking rice
  * Serve over rice