Friday, 3 May 2013

Thai Chilli Chicken

I have had this recipe flagged and have been wanting to make it for ages now. Today I just happened to have all the necessary ingredients handy, and it made for a perfect lunch. I halved the recipe below as I didn't have quite enough chicken as some was used for last night's dinner, but the result was still great and ample to feed 2-3 people served with a side of steamed Asian greens.


Ingredients:
1 handful of basil
1 handful coriander, roughly chopped
1 small red onion, peeled and quartered
1 red chilli, deseeded
1 1/2 tablespoons peanut oil
1 tablespoon fish sauce
1 tablespoon sweet chilli sauce
1 tablespoon kecap manis
600g chicken thigh fillets, sliced
400g coconut milk
coriander leaves, to garnish
1 red chilli, sliced to garnish

Method:
  1. Place basil and coriander into TM bowl and chop for 4 seconds/speed 6. Set aside.
  2. Place onion and chilli into TM bowl and chop for 5 seconds/speed 7.
  3. Add oil and sauté for 5 minutes/100 degrees/speed 1.
  4. Add fish sauce, sweet chilli sauce, kecap manis, basil and coriander and cook for 1 minute/varoma/reverse + speed 1.
  5. Insert Butterfly. Add sliced chicken and coconut milk and cook for 10 minutes/100 degrees/reverse + soft speed or until chicken is tender and cooked through.
  6. Garnish with coriander leaves and sliced chilli. Serve with steamed jasmine rice and a side dish of cucumber relish.

Serves 4

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