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Thai Green Curry (Geng Khiao Wan Gai)

Thai Green Curry (Geng Khiao Wan Gai)

To create the perfect Thai green curry you have to get the right balance of ingredients and this recipe does it all for you

Serves: 4
Preparation and cooking time: 35 mins

What you need:

  • ½ tsp coriander seeds
  • ½ tsp cumin seeds
  • 3 tbsp vegetable oil
  • 1 tbsp Blue Dragon Thai Green Curry Paste
  • 400ml can Blue Dragon Coconut Milk
  • 4 chicken breasts
  • 3 shallots sliced
  • 2 kaffir lime leaves, shredded
  • 2 aubergines halved and sliced
  • 1 tbsp Blue Dragon Fish Sauce
  • 1 tbsp sugar
  • 15 fresh coriander or Thai sweet basil leaves

What you do:

  1. Heat the spices in a dry pan until light brown. Grind in a pestle and mortar. Heat the oil in the pan and fry the spices for 30 seconds. Add the Blue Dragon Thai Curry Paste and fry for another 30 seconds
  2. Add 2 tbsp of the Blue Dragon Coconut Milk (spoon from the top of the can). Fry until the oil starts to separate from the milk. Add the remaining Blue Dragon Coconut Milk
  3. Add the chicken, shallots, kaffir limes and aubergines and simmer for 15-20 mins until tender Add the Blue Dragon Fish Sauce and sugar
  4. Remove from the heat and divide between plates. Garnish with coriander or Thai sweet basil leaves and serve with jasmine rice

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Blue Dragon

Blue Dragon

Blue Dragon was created over 30 years ago to help British people create authentic Chinese dishes at home. Since then it's gone truly pan-Asian, with ingredients to help create delicious dishes from Thailand, Japan and Vietnam and expanding the Chinese range.

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