Thai Chicken Basil, With Chili

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


Is there ever a Friday night that you just don't want to cook? A night when take out is the usual solution? As usual, busy, busy Friday after a busy, busy week at mine, and yes, I almost succumbed, but I had some chicken in the fridge, it needed to be eaten, and well….frankly I just couldn't face the idea of what it would A) cost for take out, and B) taste like when I actually got it home….so armed with a chili, Thermomix and a paper clip (just checking if you are really reading this stuff!) I got to it and made a delicious version of something you may find at your local takeaway, but OH. SO. MUCH. nicer….(Oh and I have Thai Basil growing in my’s a no brainer really.)

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  • 1 small Birdseye chili (or more to taste)
  • 1 red onion, halved and peeled
  • 4 cloves of garlic
  • 20 Grams coconut sugar
  • 20 Grams
  • 400 Milliliters coconut cream Recipe
  • 30 Grams fresh lime juice
  • 10 Grams fish sauce
  • 2 kaffir lime leaves
  • 800 Grams chicken breast fillet, cubed
  • 1 red capsicum, sliced
  • 1 handful basil leaves
  • Steamed rice to serve



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.


Add coconut milk, lime juice, fish sauce and lime leaves and cook 10 min/100ºC/speed 2.


Add chicken and cook 5 min/100ºC/Reverse + speed 1.


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.

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