Vickys Thai Green Glazed Chicken, GF DF EF SF NF ,tasty & perfect

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There are many sources of details on cooking. A few details is tailored from direction of skilled cooks and also not for the average individual. It may be confusing to understand all of the particulars. The fantastic news isthis Vickys Thai Green Glazed Chicken, GF DF EF SF NF recipe will supply you some tips and is easy to do. They'll work with any individual, even a newcomer.

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

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

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

Vickys Thai Green Glazed Chicken, GF DF EF SF NF

Cooking Tips

Among the most challenging and also time-consuming feature of food preparation is performing each the prep job. You may purchase vegetables or prep the ingredients that the day before to reduce the period you remain in the cooking place. If you will need to acquire dinner out this is extremely helpful.

You can have Vickys Thai Green Glazed Chicken, GF DF EF SF NF using 18 ingredients and 8 steps. Here is how you achieve that.

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

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

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

  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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