Ingredients
Chilli Chicken with Basil and Coconut Cream
- 500 grams chicken breast
- 25 grams oil
- 1 onion
- 2 tablespoons Small fresh red chillies
- 1 --- Cup Fresh Basil leaves
- 40 grams fish sauce
- 1 teaspoon Fresh coriander root
- 1.5 teaspoons Rice malt syrup
- 235 grams coconut milk
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
1. Cut chicken into 1cm strips
2. Place basil leaves and coriander root into mixing bowl and chop 3 For sec/speed 7. Transfer into a bowl and set aside.
3 Place onion and chillies into mixing bowl and chop 3 sec/speed 7. Scrap down sides of mixing bowl with spatula.
4. Add oil and sauté 3 min/120 degrees/speed 1.
5. Add chicken, fish sauce, basil, coriander and rice malt syrup and cook 10 min/100 degrees/
"Counter-clockwise operation" /speed
"Gentle stir setting" or until chicken is cooked through.6. Add coconut cream and cook 1 min/85 degrees/
"Counter-clockwise operation" "Gentle stir setting" .
Thermomix Model
-
Recipe is created forTM 31
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.
Comments
MummaG:Its exactly what it says. The root of a coriander. You rinse off any dirt and cut it up. Its used for curries mainly. Otherwise, google and they have pics.
Can somebody please let me know where and what is Fresh Coriander Root?
This was delicious and so quick and easy to make! It had an authentic laksa type flavour. Ten out of ten.