Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to make a special dish, vickys thai green glazed chicken, gf df ef sf nf. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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To get started with this particular recipe, we must first prepare a few ingredients. You can cook vickys thai green glazed chicken, gf df ef sf nf using 18 ingredients and 8 steps. Here is how you can achieve it.

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

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

Return your skillet to the oven to continue cooking the chicken until the chicken juices run clear. You need to taste of salt & pepper. Vickys Chunky Winter Vegetable Broth, GF DF EF SF NF step by step. Melt the sunflower spread in a large saucepan and gently cook the leek for a few minutes until softened.

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

Vickys Chunky Winter Vegetable Broth, GF DF EF SF NF step by step. Melt the sunflower spread in a large saucepan and gently cook the leek for a few minutes until softened. Dust with some icing sugar or ice with a thin glaze. Or cut into triangles, pipe on green icing and add some sprinkles you've got little Christmas trees. Vickys Spiced Red Lentil & Chicken Soup GF DF EF SF NF. by Vicky@Jacks Free-From Cookbook; Today, we're going to make a special dish, vickys christmas brownies, gf df ef sf nf.

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