Geng Khiao Wan Gai by Chris Barber (green chicken curry)
"Kaeng khiao wan gai" translates as "sweet green chicken curry" - A rich, relatively mild Thai curry with its origins in Persian cuisine. Try out our scratch recipe or save time by using our Blue Dragon paste.
Poultry
Main courses
/main-header.jpg/jcr:content/renditions/original "Geng Khiao Wan Gai by Chris Barber (green chicken curry)")
Ingredients
Geng Khiao Wan Gai by Chris Barber (green chicken curry)
−
+
€0.0
To make the paste:
Coriander seeds
/g
3.0 g
0%
Cumin seeds
/g
3.0 g
0%
Banana shallots
/g
50.0 g
0%
Green Chillies
/g
5.0 g
0%
Garlic
/g
10.0 g
0%
Ginger fresh
/g
10.0 g
0%
Coriander
/g
60.0 g
0%
Lemongrass
/g
10.0 g
0%
For the curry sauce:
Vegetable oil
/ml
20.0 ml
0%
Fish sauce
/ml
30.0 ml
0%
Lime juice
/ml
30.0 ml
0%
Lime leaves
/g
1.0 g
0%
Brown sugar
/g
15.0 g
0%
White Chicken Stock (scratch)
/ml
300.0 ml
0%
To finish the curry:
Spring onions
/g
50.0 g
0%
Frozen peas
/g
80.0 g
0%
Chicken breast, skinless
/g
600.0 g
0%
Basil
/g
20.0 g
0%
Mint
/g
10.0 g
0%
Broccoli
/g
200.0 g
0%
Green peppers
/g
200.0 g
0%
Baby Corn
/g
80.0 g
0%
/
To make the paste:
-
Coriander seeds 3.0 g
-
Cumin seeds 3.0 g
-
Banana shallots 50.0 g
-
Green Chillies 5.0 g
-
Garlic 10.0 g
-
Ginger fresh 10.0 g
-
Coriander 60.0 g
-
Lemongrass 10.0 g
For the curry sauce:
-
Vegetable oil 20.0 ml
-
Fish sauce 30.0 ml
-
Lime juice 30.0 ml
-
Lime leaves 1.0 g
-
Brown sugar 15.0 g
-
White Chicken Stock (scratch) 300.0 ml
To finish the curry:
-
Spring onions 50.0 g
-
Frozen peas 80.0 g
-
Chicken breast, skinless 600.0 g
-
Basil 20.0 g
-
Mint 10.0 g
-
Broccoli 200.0 g
-
Green peppers 200.0 g
-
Baby Corn 80.0 g
Preparation
-
To make the paste:
- Trim and rinse all the ingredients then blend together into a smooth paste.
- Adjust seasoning to taste then cover and chill (can be frozen) until required.
-
For the curry sauce:
- Fry the green curry paste for 2-3 min. in vegetable oil then add the coconut milk, stock, fish sauce, lime juice & leaves and sugar and bring to a simmer.
- This stock can be held at this stage ready for addition of vegetables and chicken to order during service.
-
To finish the curry:
- Pour the sauce into a saucepan and bring to the boil then add the vegetables and chicken then reduce the heat and simmer for 3 min.
- Turn off the heat, allowing the chicken to cook through gently in the hot sauce over 1-2 min.
- Season to taste and garnish with the chopped herbs.
