Vickys Thai Green Glazed Chicken, GF DF EF SF NF
Vickys Thai Green Glazed Chicken, GF DF EF SF NF

Hey everyone, it is Drew, welcome to my recipe page. 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. This time, 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 favored of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Vickys Thai Green Glazed Chicken, GF DF EF SF NF is something which I’ve loved my entire life. They are nice and they look fantastic.

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

Southwestern Chicken Salad - chicken salad with lime juice, corn, green pepper, celery, tomatoes and cilantro - GREAT. To serve, spoon the rice into four serving bowls, then ladle over the Thai green chicken curry. Thai Green Curry Chicken (Easy Recipe). Real Deal Thai Panang Chicken Curry - Marion's Kitchen.

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

Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook. Great recipe for Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF. There's something really comforting about a pot pie. It's not too much pastry and you can put anything you like. How to Prepare Perfect Chicken and olive pasta.

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