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| + | ====== Thai Curry Chicken ====== | ||
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| + | (This is based on Thira's recipe from the late 1980's.) | ||
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| + | ===== Ingredients ===== | ||
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| + | * 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) | ||
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| + | ===== Early Preparation ===== | ||
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| + | * 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) | ||
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| + | ===== Preparation ===== | ||
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| + | * 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 | ||
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