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.

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.