Thai Chilli Chicken and Basil

Thai chilli chicken and basil

Thai Chilli Chicken and Basil

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.


  • 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)


  1. Place the fresh Thai basil and the coriander into the mixing bowl and chop 3sec/speed 7. Transfer and set aside.
  2. Add the onion and red chillies into the bowl and chop for 3 sec/ speed 7. Scrape the sides with the spatula
  3. Pour the oil and sauté 3 min/120 c/speed 1
  4. Add the fish sauce, sweet chilli, soya sauce and the reserved basil and coriander mixture and cook 2 min/120 C/speed 1
  5. Put the chicken and coconut milk and cook 14 min/100 C/ reverse/ speed spoon or until the chicken is cooked through
  6. Transfer to a large bowl and stir the lime juice.
  7. Serve with extra coriander and chilli to taste before serving.

Serve the Thai chilli chicken and basil with basmati rice and lime wedges.