Thai Chilli Chicken and Basil
From the Cooking It kitchen · 18 May 2017
Thai Chilli Chicken and Basil
I love Thai food, out of all the Asian cuisines I think it is the best. Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. It is known for its complex interplay of at least three and up to four or five fundamental taste senses in each dish or the overall meal: sour, sweet, salty, bitter, and spicy. Thai cooking rejects simplicity and is about "the juggling of disparate elements to create a harmonious finish. Thai Chilli Chicken and Basil it is a lovely full of flavour dish for a mid week dinner. It is quick to do with the Thermomix as it only take 30 minutes.Ingredients
- 20 grs fresh Thai basil (leaves only)
- 20grs fresh coriander leaves (plus extra for garnishing
- 180 grs red onion, cut into quarters
- 2 red chillies, preferably deseeded
- 20 grs oil
- 1 tbsp. fish sauce
- 1 tbsp. sweet chilli sauce
- 1tbsp sweet soya sauce
- 800 grs skinless chicken breasts fillets
- 270 grs coconut milk
- 30 grs lime juice (approx. 3 limes)
Method
- Place the fresh Thai basil and the coriander into the mixing bowl and chop 3sec/speed 7. Transfer and set aside.
- Add the onion and red chillies into the bowl and chop for 3 sec/ speed 7. Scrape the sides with the spatula
- Pour the oil and sauté 3 min/120 c/speed 1
- Add the fish sauce, sweet chilli, soya sauce and the reserved basil and coriander mixture and cook 2 min/120 C/speed 1
- Put the chicken and coconut milk and cook 14 min/100 C/ reverse/ speed spoon or until the chicken is cooked through
- Transfer to a large bowl and stir the lime juice.
- Serve with extra coriander and chilli to taste before serving.