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
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 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.