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 of garlic; 20 Grams coconut sugar; 20 Grams Cobram Estate Extra Virgin Olive Oil; 400 Milliliters coconut cream; 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

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

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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.)

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Need

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

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.