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 garden...it’s a no brainer really.)
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 1 small Birdseye chili (or more to taste)
- 1 red onion, halved and peeled
- 4 cloves of garlic
- 20 Grams Coconut Sugar
- 20 Grams Cobram Estate Extra Virgin Olive Oil BUY
- 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.