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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. To cook vickys thai green glazed chicken, gf df ef sf nf you need 18 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to cook Vickys Thai Green Glazed Chicken, GF DF EF SF NF:
- Use for the Thai Green Curry Paste
- Prepare 25 g fresh basil leaves
- Prepare 25 g fresh coriander / cilantro leaves
- Get 20 g fresh ginger
- Prepare 2 Kaffir lime leaves
- Use 1 stalk lemongrass
- Take 2 shallots
- You need 2 tbsp fish sauce
- Provide 2 tbsp Vickys Soy Sauce Substitute
- Use 2 tsp ground coriander
- Provide 2 tsp ground cumin
- Get 3 cloves garlic
- Use 3 tbsp brown sugar
- You need 2 tbsp black pepper
- Get chilli peppers to taste - you know how much you like!
- Prepare 3-4 tbsp oil
- Provide 750 g chicken mini fillets / tenders
- Use pinch 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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