Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, vickys thai green glazed chicken, gf df ef sf nf. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Vickys Thai Green Glazed Chicken, GF DF EF SF NF is one of the most favored of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Vickys Thai Green Glazed Chicken, GF DF EF SF NF is something which I’ve loved my entire life. They’re fine and they look wonderful.

This sauce is crack. green onions, thinly sliced. Garnish chicken with green onions and peanuts and serve with rice and limes. To serve, spoon the rice into four serving bowls, then ladle over the Thai green chicken curry. Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook.

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

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Steps 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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