Thai Basil Chicken

Here is the recipe for the yummy Thai Bail Chicken that I made up with the fresh coconut milk.  It was quite an easy dish to make and tasted really good.  Even my kids ate up every last bite which is always a good sign!

I took the original recipe from Nico Moretti found here  http://www.forumthermomix.com/index.php?topic=784.0 and tweeked it a little.

This recipe serves 4 people.

Here's what you need:

600g chicken thighs cut into thin slices
1 onion, peeled and quartered
2 cloves garlic
1 red chilli, deseeded and roughly chopped
1-1/2 tblsp olive oil
1 tblsp fish sauce
1tblsp sweet chilli sauce
1tblsp soy sauce
1 cup shredded fresh basil leaves
3 tsp dried coriander
200g coconut milk
4 tsp cornflour mixed with enough coconut water (or plain water) to make a smooth paste

fresh basil for garnish

Preparation:
Blitz garlic in TM for 4 seconds on speed 9.  Add onion and deseeded chilli and chop for 5 seconds on speed 7.

Add oil and saute for 5 minutes at 100°C on speed 1 with MC removed.

Add fish sauce, sweet chilli sauce, soy, basil and coriander and cook for 1 minute at Varoma temperature on Reverse + speed 1.

Insert Butterfly. Add sliced chicken breasts and coconut milk and cook for 30 minutes at 90°C on Reverse + soft speed until chicken is tender and cooked through. At 28 minutes, add the cornflour mixture and continue to cook as above.

Serve with rice and garnish with fresh basil leaves.