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