Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, vickys thai green glazed chicken, gf df ef sf nf. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Vickys Thai Green Glazed Chicken, GF DF EF SF NF is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Vickys Thai Green Glazed Chicken, GF DF EF SF NF is something that I have loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can have vickys thai green glazed chicken, gf df ef sf nf using 18 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Vickys Thai Green Glazed Chicken, GF DF EF SF NF:
- Make ready for the Thai Green Curry Paste
- Make ready fresh basil leaves
- Take fresh coriander / cilantro leaves
- Make ready fresh ginger
- Make ready Kaffir lime leaves
- Take lemongrass
- Get shallots
- Get fish sauce
- Take Vickys Soy Sauce Substitute
- Take ground coriander
- Get ground cumin
- Get garlic
- Prepare brown sugar
- Make ready black pepper
- Get chilli peppers to taste - you know how much you like!
- Take oil
- Take chicken mini fillets / tenders
- Take 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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