Thai Curry Chicken

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


  • 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)


  • 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
recipes/thai_curry_chicken.txt · Last modified: 2021/07/21 10:23 by faith
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