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.
Ingredients
To make the paste:
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Coriander seeds 3 g
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Cumin seeds 3 g
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Banana shallots 50 g
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Green Chillies 5 g
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Garlic 10 g
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Ginger fresh 10 g
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Coriander 60 g
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Lemongrass 10 g
For the curry sauce:
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Vegetable oil 20 ml
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Fish sauce 30 ml
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Lime juice 30 ml
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Lime leaves 1 g
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Brown sugar 15 g
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White Chicken Stock (scratch) 300 ml
To finish the curry:
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Spring onions 50 g
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Frozen peas 80 g
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Chicken breast, skinless 600 g
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Basil 20 g
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Mint 10 g
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Broccoli 200 g
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Green peppers 200 g
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Baby Corn 80 g
Preparation
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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.
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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.
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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.
