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)

• 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