Thai Curry Chicken with Black Pepper Potatoes and Mushrooms

this was dinner tonight. we're still into thai food after our bangkok trip, so i whipped up this "fusion" dish to satisfy our palette with the ingredients we had in the fridge.

it was quite simple and easy to cook. i took only around half an hour from preparation to having it served. the chicken breast meat (i only take those sold at cold storage since i'm not a chicken breast meat person because it is always so tender and sweet) was first marinated with curry powder, tahitian lime, fish sauce, garlic and small onions . then 10 minutes before i cook, i added thyme in the marinated meat (see...it's fusion!!) - D introduced me to this herb and we found that it paired really well with chicken. the chicken breast meat was grilled in a pan till cook. for the sides - the small potatoes and shimeiji mushrooms were lightly stir fried with fresh grounded black pepper, garlic, small onions in olive oil and salt to taste. i should have added the mushrooms much later when the potatoes were cooked, as I found them too shrivelled and overcooked to enjoy the crunch and taste of the mushrooms. umm..next time i'll remember. oh, and i garnished the dish with thyme.

overall, i quite like this easy-to-make dish and luckily so did D.