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!
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Three Cheese Pizza With Heirloom Tomatoes
Pulled Pork Soft Tacos with Grilled Pineapple Slaw
Eleven Herbs and Spices Fried Chicken
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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.
More
Serve hot with steamed rice and a few extra basil leaves and sliced chili to taste.
