Thai Green Chicken Cigars
Thai green chicken wrapped in spring roll pastry – fried until crisp golden brown!! Shut up and take my money!!
Cafe/Takeaway
Casual Dining
Australian
Ingredients per serve
Thai Green Chicken Cigars
−
+
€0.0
Filling
Chicken thigh fillets, sliced
/kg
2.0 kg
0%
KNORR Thai Green Curry Paste 850 g
/g
60.0 g
0%
Fish sauce
/ml
30.0 ml
0%
KNORR Thai Coconut Milk Powder 1 kg
/g
100.0 g
0%
Warm water
/ml
200.0 ml
0%
Kaffir lime leaf, shredded finely
/g
7.0 g
0%
KNORR Instant Sweet Potato Mash 4 kg
/g
100.0 g
0%
Diced potato, cooked
/g
300.0 g
0%
Caster sugar
/g
100.0 g
0%
Green Curry Mayonnaise
HELLMANN'S Real Mayonnaise 2.4 kg
/g
200.0 g
0%
KNORR Thai Green Curry Paste 850 g
/g
40.0 g
0%
Casing
Sheets Spring roll pastry
/x
30.0 x
0%
Egg, whisked
/x
1.0 x
0%
/
Filling
-
Chicken thigh fillets, sliced 2.0 kg
-
Fish sauce 30.0 ml
-
Warm water 200.0 ml
-
Kaffir lime leaf, shredded finely 7.0 g
-
Diced potato, cooked 300.0 g
-
Caster sugar 100.0 g
Green Curry Mayonnaise
Casing
-
Sheets Spring roll pastry 30.0 x
-
Egg, whisked 1.0 x
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.
