Name: Thai Green Chicken Cigars
Yield: 10
Ingredients: 2.0kg Chicken thigh fillets, sliced; 60.0g KNORR Thai Green Curry Paste 850 g; 30.0ml Fish sauce; 100.0g KNORR Thai Coconut Milk Powder 1 kg; 200.0ml Warm water; 7.0g Kaffir lime leaf, shredded finely; 100.0g KNORR Instant Sweet Potato Mash 4 kg; 300.0g Diced potato, cooked; 100.0g Caster sugar; 200.0g HELLMANN'S Real Mayonnaise 2.4 kg; 40.0g KNORR Thai Green Curry Paste 850 g; 30.0x Sheets Spring roll pastry; 1.0x Egg, whisked

Thai green chicken wrapped in spring roll pastry – fried until crisp golden brown!! Shut up and take my money!!

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Preparation

Filling
- Seal chicken off in a pot. Add in KNORR Thai Green Curry Paste, fish sauce, caster sugar, KNORR Thai Coconut Milk Powder, and bring to the boil and simmer until chicken is cooked.
- Once cooked slowly add in the KNORR Instant Mashed Potato Mix to thicken.
- Once resembles a thick mix, set aside to cool.
- NOTE: Mix must be cold to work with.
Green Curry Mayonnaise
- Combine KNORR Green Curry Paste and HELLMANN'S Real Mayonnaise.
Casing
- Encapsulate the filling with a spring roll pastry. Folding in the traditional way - using egg wash to ensure the pastry sticks together.
- Fry in deep fryer until golden brown to serve.
To Serve
- Green Curry Mayo dipping sauce.

Thai Green Chicken Cigars

Ingredients per serve

Filling

KNORR Thai Green Curry Paste 850 g

KNORR Thai Coconut Milk Powder 1 kg

KNORR Instant Sweet Potato Mash 4 kg

Green Curry Mayonnaise

HELLMANN'S Real Mayonnaise 2.4 kg