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Alright, don’t linger, let’s course of action this vickys thai green glazed chicken, gf df ef sf nf menu with 18 substances which are surely easy to acquire, and we have to process them at the very least through 8 methods. You should commit a while on this, so the resulting food could be perfect.

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

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

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

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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