Steps to Make Super Quick Homemade Vickys Thai Green Glazed Chicken, GF DF EF SF NF

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, vickys thai green glazed chicken, gf df ef sf nf. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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To get started with this particular recipe, we must first 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 it.

The ingredients needed to make Vickys Thai Green Glazed Chicken, GF DF EF SF NF:

1. Take for the Thai Green Curry Paste
2. Get 25 g fresh basil leaves
3. Get 25 g fresh coriander / cilantro leaves
4. Take 20 g fresh ginger
5. Take 2 Kaffir lime leaves
6. Make ready 1 stalk lemongrass
7. Get 2 shallots
8. Prepare 2 tbsp fish sauce
9. Make ready 2 tbsp Vickys Soy Sauce Substitute
10. Prepare 2 tsp ground coriander
11. Prepare 2 tsp ground cumin
12. Prepare 3 cloves garlic
13. Take 3 tbsp brown sugar
14. Take 2 tbsp black pepper
15. Get chilli peppers to taste - you know how much you like!
16. Make ready 3-4 tbsp oil
17. Get 750 g chicken mini fillets / tenders
18. Get pinch salt

To serve, spoon the rice into four serving bowls, then ladle over the Thai green chicken curry. Recipe: Perfect Vickys Creamy Rice Pudding, GF DF EF SF NF. Recipe: Delicious Khaja With Rice and Jaggery Kheer. Easiest Way to Cook Tasty Bread and mango kheer tart.

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

Recipe: Delicious Khaja With Rice and Jaggery Kheer. Easiest Way to Cook Tasty Bread and mango kheer tart. Recipe: Appetizing Crock Pot Cranberry Glazed Chicken. How to Cook Yummy Cranberry slow cooker chicken. Thai Green Curry Chicken (Easy Recipe).

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