How to Make Yum-Yum Vickys Thai Green Glazed Chicken, GF DF EF SF NF

Cooking is an art, yes that expression is a method of describing how much fun this job is. Especially if we cook for our adored ones. Welcome to our recipe page, If you're looking for recipes idea to cook today, look no further! We provide you only the best Vickys Thai Green Glazed Chicken, GF DF EF SF NF recipe here. And don't worry, you could also find several sorts of meals recipes here.

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Hopefully the above article opens our horizons to pay more cognizance to a natural and organic lifestyle. Now we go back to the vickys thai green glazed chicken, gf df ef sf nf recipe of your choice. Follow the little by little instructions of the recipe vickys thai green glazed chicken, gf df ef sf nf recipe to produce a healthy and delicious meal. You can cook vickys thai green glazed chicken, gf df ef sf nf using 18 ingredients and 8 steps.. Comfortable cooking, desire it is helpful for you and your family.

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

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