Geng Khiao Wan Gai (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 KNORR Blue Dragon paste.

For the curry sauce
- Boil the water then whisk in the chicken jelly.
- Cook the KNORR Blue Dragon Thai Green Paste and cook for 1 min then add the coconut milk, chicken bouillon and lime leaves.
- Bring to the boil then simmer for 10 min. Remove and allow to cool until required.
To finish the curry
- Dice and sauté the chicken for 1-2 min. then add to the sauce along with the peas and baby corn.
- Place the sauce on to a medium heat and bring to the boil and cook for 2-3 min. or until the chicken is cooked.
- Add the sugar, lime juice and fish sauce then remove from the heat.
- Garnish with the chopped coriander.