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

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

The ingredients for making Easy Vickys Thai Green Glazed Chicken, GF DF EF SF NF Recipes

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

Step-step making 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 two. 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