Thai Basil Chicken

Craving some Thai food at home? Something that doesn’t require too much time and effort to prepare and cook? Well, give this version of Thai Basil chicken a go. A savoury, spicy (optional or adjustable), chicken dish with a twist of citus that blends well with the aromatic Thai basil leaves. There is also plenty of gravy to go with fluffy and fragrant steamed Thai Jasmine rice.

For this dish, I recommend using Thai Jasmine rice as its slightly sticky yet light and fluffy. The Thai lime juice is a must have for this dish as it definitely brings the flavours up a notch and makes it more authentic, as with the fish sauce.

Actually, I happen to be pruning the herb garden, and my basil plants were overgrown, so I decided to cook this dish for the family and they loved it. I don’t remember where the original recipe came from but this is my twist and I hope you will enjoy it as much as we do.

In my dish, I added more Thai basil leaves with some sweet basil leaves, since I had too much for keeps. I think it was a nice blend but the Thai basil leaves is a must in this recipe.

I do hope you will try this and write me a review or comment. Feel free to adjust recipes to your family’s preferences and post me a picture if you have tried it. Share comments so I can learn too. Looking forward.

As always, Happy Thermomixing!

Thai Basil Chicken

A savoury Thai basil chicken with a twist of citrus and the aromatic fragrance of Thai basil leaves. Perfect dish to complement a bowl of piping hot steamed Jasmine rice.
Prep Time 1 hour
Cook Time 4 hours 20 minutes
Course Main Course
Cuisine Thai


  • Thermomix, TM5, TM6


  • 100 g chicken pieces, drumettes & wingettes or boneless thigh pieces, 2-3" cubes
  • 20 g garlic
  • 50 g shallots
  • 40 g cooking oil
  • 2 pcs dried chillies, soaked & seeds removed optional, may add more if prefer spicy
  • 10 g oyster sauce
  • 30 g fish sauce
  • 20 g dark soy sauce
  • 1 tsp sugar
  • 30 g Thai lime juice remove pips
  • 100 g Thai basil leaves about a handful or more, as desired


  • 1 tsp corn flour/ corn starch
  • 1/4 tsp pepper adjust to liking
  • 1 tsp salt
  • 2 tsp light soy sauce
  • 1 tsp sugar


  • Rinse chicken pieces thoroughly, drip dry or pat dry with a paper towel. Add in marinade ingredients and marinate at least 30 minutes.
  • Place garlic & shallots into TM bowl. Chop 4 secs/Sp5
  • Add in dried chillies (if using) & cooking oil. Saute 5 mins/120c/ Sp 2
  • Add in chicken pieces spreading out evenly in TM bowl. Cook 8 mins/120c/Sp R Spoon
  • Add in all other seasoning except for fish sauce & lime juice. Cook a further 6 mins/120c/Sp R spoon.
  • Add in basil leaves & fish sauce. Cook 2 mins/120C/Sp R Spoon
  • Last 30 secs, add in the lime juice from MC hole.
  • stir in toasted cashew nuts, if desired
  • Serve warm with steamed Thai fragrant rice.


*To thicken gravy slightly, remove cooked chicken pieces, cook the sauce a further 5 mins/V/Sp2.  Pour over chicken and makes a delicious gravy served on rice.
*If using boneless chicken, cut chicken pieces to about 2″ cubes, and reduce cooking time in Step 4 to 4 minutes instead of 8 minutes.  
Aroi mak mak
(simply means delicious in “Thai” 
Keyword Basil, Chicken, Dinner, Lunch, Main Dish
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