Serve 4-5 


  • Chicken Thighs, 800 grams
  • Potatoes, 500 grams
  • Coconut Oil, 1 tablespoon
  • Garlic, 1 bulb
  • Lemongrass, 4 sticks
  • Curry Leaves, 25 to 30 pieces
  • A1 Chicken Curry Paste, 1 packet
  • Tean’s Gourmet Paste for Curry Chicken, 1 packet
  • Full Cream Coconut Milk, 200ml
  • Water, 250ml


  1. Marinate Chicken Thighs with Tean’s Gourmet Paste for Curry Chicken. Set it aside.
  2. Peel Potatoes, cut them into half and soak in salt water. 
  3. Pour Coconut Oil into the Thermos® Shuttle Chef® inner pot and heat on stove over low heat.
  4. Bruise and add Lemongrass. Add Garlic and Curry Leaves, and lightly fry for 3 minutes.
  5. Add A1 Chicken Curry Paste, and use a spatula to loosen the Curry Paste.
  6. Add 250ml water, and bring the contents to a boil over high heat.
  7. Discard salt water from Potatoes. 
  8. Reduce heat. Add marinated Chicken Thighs and Potatoes. 
  9. Turn to high heat and bring the contents to a rapid boil.
  10. Simmer the contents over low heat for 10 minutes.
  11. Turn to high heat and bring the contents to a rapid boil again.  
  12. When boiling, close the inner pot’s lid and transfer into to the Thermos® Shuttle Chef® outer pot. Let it sit aside for 4 hours.
  13. Before serving, bring the contents in the inner pot to a boil and add Coconut Milk.
  14. Dish up and serve with Bread, Rice, Noodles, Fried Bee Hoon.



  • This recipe is based on using Thermos® Shuttle Chef® TCRA-4500



  • Ensure the interior of inner pot is dry before adding Coconut Oil.
  • Dry Lemongrass, Garlic, Curry Leaves with kitchen towel.
  • For deeper flavor, you may marinate the Chicken Thigh overnight in the fridge.
  • The Chicken curry can be left in the Shuttle Chef® for up to 8 hours.


Photo, recipe and tips courtesy of Sheryl Ariel Boh, from fb.com/musingsatweivilla and founder of ‘Cooking with Thermos’ Facebook group.