Geng Khiao Wan Gai by Chris Barber (green chicken curry)

Name: Geng Khiao Wan Gai by Chris Barber (green chicken curry)
Yield: 8
Ingredients: 3.0g Coriander seeds; 3.0g Cumin seeds; 50.0g Banana shallots; 5.0g Green Chillies; 10.0g Garlic; 10.0g Ginger fresh; 60.0g Coriander; 10.0g Lemongrass; 20.0ml Vegetable oil; 30.0ml Fish sauce; 30.0ml Lime juice; 1.0g Lime leaves; 15.0g Brown sugar; 300.0ml White Chicken Stock (scratch); 50.0g Spring onions; 80.0g Frozen peas; 600.0g Chicken breast, skinless; 20.0g Basil; 10.0g Mint; 200.0g Broccoli; 200.0g Green peppers; 80.0g Baby Corn

"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.

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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

Poultry

Asian

Pub Food

Main courses

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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.