Thai Chicken Basil, With Chili

Name: Thermomix recipe: Thai Chicken Basil, With Chili
Prep time: 5 min
Cook time: 12 min
Ingredients: 1 small Birdseye chili (or more to taste); 1 red onion halved and peeled; 4 cloves garlic; 20 Grams coconut sugar; 20 Grams Extra Virgin Olive Oil (EVOO); 400 Milliliters coconut cream; 30 Grams limes juice; 10 Grams fish sauce; 2-6 makrut (kaffir) lime leaves; 800 Grams chicken breast fillet, cubed; 1 capsicum/bell pepper red, sliced; 1 handful basil leaves; Thermomix Cooked Rice to serve

Serves 4-6 Prep Time 5 minutes Cook Time 12 minutes Rated: Print

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Spicy Thai Chilli Chicken with Basil: A Quick and Easy Thermomix Recipe, Fakeaway at its best!

After a long week, cooking on a Friday night might be the last thing you want to do, but before reaching for that takeaway menu, consider this quick and easy Thai Chilli Chicken with Basil. It’s faster than waiting for delivery and healthier too, with fresh ingredients you control. With the Thermomix, all the heavy lifting is done for you – chopping, cooking, and mixing happen in one bowl, making cleanup a breeze. Plus, you’ll get all the bold, delicious flavors of your favorite Thai takeaway without the extra cost or waiting time. Why not treat yourself to a homemade meal that feels like a weekend reward?

This is such an old favourite and has been one of our solid family favourites for years. It will be your family favourite too! If you don't have or can't find Thai basil, just go with the regular basil. Add veggies of choice if you wish, but before adding the chicken!

We are full of great fakeaway ideas on here, we even have created the first Fakeaway Thermomix cookbook! Go and get your copy instantly, or join us on the Insider Club for this book and nearly one hundred others for FREE.

Check out some of our other popular Fakeaway titles here:

Oven Fries and Lime Aioli

Three Cheese Pizza With Heirloom Tomatoes

Pulled Pork Soft Tacos with Grilled Pineapple Slaw

Eleven Herbs and Spices Fried Chicken

Beef & Bacon Burgers

Need

1 small Birdseye chili (or more to taste)
1 red onion halved and peeled
4 cloves garlic
20 Grams coconut sugar
20 Grams Extra Virgin Olive Oil (EVOO) BUY
400 Milliliters coconut cream Recipe
30 Grams limes juice
10 Grams fish sauce
2-6 makrut (kaffir) lime leaves
800 Grams chicken breast fillet, cubed
1 capsicum/bell pepper red, sliced
1 handful basil leaves
Thermomix Cooked Rice to serve Recipe

Do

1: Place chilli, onion, garlic, sugar and EVOO into Thermomix bowl and chop 7 sec/speed 8. Scrape down and saute 5 min/Varoma/speed 1.
2: Add coconut milk, lime juice, fish sauce and lime leaves and cook 10 min/100ºC/speed 2.
3: Add chicken and cook 5 min/100ºC/Reverse/speed 1.
4: Add capsicum and basil and cook 2 min/100ºC/Reverse/speed 1.

Serve hot with steamed rice and a few extra basil leaves and sliced chili to taste.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!