Thai Chicken Basil, With Chili

by Tenina Holder

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 Basilgrowing in my garden...it’s a no brainer really.)

Need

  • 1 small Birdseye chili (or more to taste)
  • 1 red onion, halved and peeled
  • 4 cloves of garlic
  • 20 g Coconut - Sugar palm sugar BUY
  • 20 g Cobram Estate Extra Virgin Olive Oil EVOO BUY
  • 400 mls tin of coconut cream
  • 30 g fresh lime juice
  • 10 g fish sauce
  • 2 kaffir lime leaves
  • 800 g chicken breast fillet, cubed
  • 1 red capsicum, sliced
  • 1 Handful basil leaves
  • Steamed rice to serve

Do

1  

Place chilli, onion, garlic, sugar and EVOO into TM 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.

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