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Chicken, Banana, Egg and Honey Curry

  • Author: Raymund
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Thai


For today we will be trying to make a dish called “Gang Ka Min Num Peung” or Chicken, Banana, Egg and Honey Curry. Unlike the first dish we had featured this is a bit hard to make because our only hint was the ingredients listed on the menu we found online and though I remembered how it tasted I can’t remember them all and was a bit confused at the eggs.


  • 700g chicken breast, sliced into bite sized pieces
  • 4 pcs hard boiled eggs, cut in half
  • 2 tbsp curry powder
  • 3 cups coconut milk
  • 2 pcs large firm bananas, sliced
  • 2 medium potatoes, cubed
  • 2 shallots, sliced
  • 4 cloves garlic, minced
  • 3 tbsp honey
  • 2 red chillies, sliced
  • fish sauce or sea salt
  • coconut oil


  1. In a bowl mix together chicken and curry powder, let it marinate in room temperature for 30 minutes
  2. In a wok add oil then sauté garlic and shallots, once shallots are soft add chicken and continue stir frying for 3 minutes.
  3. Add potatoes and 2 cups of coconut milk bring it to a boil and simmer in medium heat for 15-20 minutes, at this stage the liquid should be thicker and reduced.
  4. Add remaining coconut milk, chillies, honey and banana then simmer for 3 more minutes.
  5. Season with fish sauce then serve with halved eggs.