Recipe: Appetizing Vickys Thai Green Glazed Chicken, GF DF EF SF NF

Vickys Thai Green Glazed Chicken, GF DF EF SF NF. If you don't have a can or two lurking in a cabinet somewhere, add it to your grocery list immediately. You can have Vickys Chickpea & Mango Salad All Reviews for Middle Eastern Chicken & Chickpea Stew. Chickpeas are a small legume popular in Mediterranean, Middle Eastern and Indian cookery.

Garnish chicken with green onions and peanuts and serve with rice and limes. 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. You can cook Vickys Thai Green Glazed Chicken, GF DF EF SF NF using 18 ingredients and 8 steps. Here is how you achieve it.

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

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

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

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.

Thai Green Curry Chicken (Easy Recipe). Real Deal Thai Panang Chicken Curry - Marion's Kitchen. Quick & Simple Vegan Omelettes (with GF option). GF - gluten free, WF - wheat free, DF - dairy free, NF - nut free, EF - egg free, SF - Soy free, P/K- can be paleo and keto. WF means there are ingredients that may be produced in facilities that process wheat.