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Vickys Thai Green Glazed Chicken, GF DF EF SF NF
Vickys Thai Green Glazed Chicken, GF DF EF SF NF

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We hope you got benefit from reading it, now let’s go back to vickys thai green glazed chicken, gf df ef sf nf recipe. You can cook vickys thai green glazed chicken, gf df ef sf nf using 18 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to prepare Vickys Thai Green Glazed Chicken, GF DF EF SF NF:
  1. Get for the Thai Green Curry Paste
  2. Provide 25 g fresh basil leaves
  3. Prepare 25 g fresh coriander / cilantro leaves
  4. Use 20 g fresh ginger
  5. Get 2 Kaffir lime leaves
  6. You need 1 stalk lemongrass
  7. Provide 2 shallots
  8. Get 2 tbsp fish sauce
  9. Get 2 tbsp Vickys Soy Sauce Substitute
  10. Use 2 tsp ground coriander
  11. Get 2 tsp ground cumin
  12. You need 3 cloves garlic
  13. Prepare 3 tbsp brown sugar
  14. Use 2 tbsp black pepper
  15. You need chilli peppers to taste - you know how much you like!
  16. Get 3-4 tbsp oil
  17. Prepare 750 g chicken mini fillets / tenders
  18. You need pinch salt
Instructions to make Vickys Thai Green Glazed Chicken, GF DF EF SF NF:
  1. Put all the curry paste ingredients apart from the oil into a blender or food processor and blitz smooth
  2. Add just enough oil to bring the paste together, around 3 or 4 tbsp
  3. Season the chicken pieces with a little salt then toss in half of the curry paste you've just made and put in a ziplock bag or a shallow dish covered with clingfilm in the fridge to marinate overnight
  4. When ready to cook, heat a couple of tablespoons of oil in a frying pan over a medium heat and fry for 8 - 10 minutes or until browned on each side and cooked right through
  5. You can also bake them in the oven for 20 minutes at gas 4 / 180C / 350F
  6. Serve with steamed vegetables or rice for a less calorific but still as delicious meal!
  7. If you'd rather just make a curry, for every 450g / 1 pound of chicken you need around 120ml / half a cup of paste. The rest you can keep in a container in the fridge until you need it. Brown the marinated chicken (diced pieces are best) then add 250mls / 1 cup of coconut milk. This paste recipe amount makes enough for 2 curries
  8. If you'd prefer to do a whole chicken, use the whole amount of curry paste to a 2.5lb - 3lb chicken. Rub some butter (I use Vitalite sunflower spread) under the skin then rub the paste all over. Roast as normal then deglaze the roasting pan with 60mls / a quarter cup of coconut milk for a gorgeous curry gravy

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