Thai Chilli Chicken and Basil

You are here:

Print to PDF

[X]

Print recipe

Thai Chilli Chicken and Basil

Print:

main picture

tips

step pictures

comments

Print recipe

Create a variant

I'm cooking this today

Ingredients

4 portion(s)

Thai Chilli Chicken and Basil

600 g chicken breast
1 onion, peeled and quartered
1 fresh red chilli, deseeded and roughly chopped
1 1/2 level tablespoons oil
1 level tablespoons fish sauce
1 level tablespoons Sweet chilli sauce
1 level tablespoons soy sauce, Kecap Manis (available fromAsian grocers)
1 cup basil, Thai, sweet, fresh, shredded
1/3 cup coriander, leaves and stalks chopped
400 g coconut milk
1 fresh coriander leaves, for garnish
1 red chilli, dried, slided for garnish

Add to shopping list

6

30min

Preparation 30min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Thai

Recipe's preparation

Cut chicken breast in half or thirds lengthways, then cut into chunks.

Place onion and deseeded chilliinto TM bowland chop for 5 seconds on speed 7

Add oil and saute for 5 minutes at 100C on speed 1

Add fish sauce, sweet chilli, kecap manis (sweet soy sauce), basil and coriander and cook for 1 minute at Varoma tempature on Reverse + speed 1

Insert butterfly. Add sliced chicken and coconut milk and cook for 10 minutes at 100C on Reverse + speed soft until cjickenis tender and cooked through.

Garnish with coriander leaves and sliced chilli and serve with Jasmine rice.

Accessories you need

Varoma
buy now

Butterfly
buy now

Spatula TM5/TM6
buy now

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.