Ingredients
Filling
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Chicken thigh fillets, sliced 2 kg
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Fish sauce 30 ml
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Warm water 200 ml
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Kaffir lime leaf, shredded finely 7 g
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Diced potato, cooked 300 g
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Caster sugar 100 g
Green Curry Mayonnaise
Casing
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Sheets Spring roll pastry 30 x
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Egg, whisked 1 x
Preparation
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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.
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Green Curry Mayonnaise
- Combine KNORR Green Curry Paste and HELLMANN'S Real Mayonnaise.
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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.
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To Serve
- Green Curry Mayo dipping sauce.
