Vickys Thai Green Glazed Chicken, GF DF EF SF NF.
Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, vickys thai green glazed chicken, gf df ef sf nf. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Vickys Thai Green Glazed Chicken, GF DF EF SF NF is one of the most well liked of current trending meals in the world. It's simple, it's fast, it tastes yummy. It is appreciated by millions daily. Vickys Thai Green Glazed Chicken, GF DF EF SF NF is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can have vickys thai green glazed chicken, gf df ef sf nf using 18 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Vickys Thai Green Glazed Chicken, GF DF EF SF NF:
- {Prepare of for the Thai Green Curry Paste.
- {Prepare 25 g of fresh basil leaves.
- {Take 25 g of fresh coriander / cilantro leaves.
- {Get 20 g of fresh ginger.
- {Get 2 of Kaffir lime leaves.
- {Make ready 1 stalk of lemongrass.
- {Take 2 of shallots.
- {Prepare 2 tbsp of fish sauce.
- {Get 2 tbsp of Vickys Soy Sauce Substitute.
- {Take 2 tsp of ground coriander.
- {Get 2 tsp of ground cumin.
- {Get 3 cloves of garlic.
- {Prepare 3 tbsp of brown sugar.
- {Make ready 2 tbsp of black pepper.
- {Prepare of chilli peppers to taste - you know how much you like!.
- {Take 3-4 tbsp of oil.
- {Prepare 750 g of chicken mini fillets / tenders.
- {Prepare pinch of salt.
Instructions to make Vickys Thai Green Glazed Chicken, GF DF EF SF NF:
- Put all the curry paste ingredients apart from the oil into a blender or food processor and blitz smooth.
- Add just enough oil to bring the paste together, around 3 or 4 tbsp.
- 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.
- 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.
- You can also bake them in the oven for 20 minutes at gas 4 / 180C / 350F.
- Serve with steamed vegetables or rice for a less calorific but still as delicious meal!.
- 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.
- 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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