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Thai Chicken Risotto
Thai Chicken Risotto

Thai Chicken Risotto

Kristen MacLeod

Kristen MacLeod

Prep 20 mins20m
Cook 4 mins4m
Serves 6

Can't decide whether to have Thai or Italian tonight? Why not combine the two.

This isn't your typical risotto dish, but you will be coming back for more!

↬ Adapted from Recipes, recipes and recipes - Taste

Ingredients

  • 1 tablespoon peanut oil
  • 500 g skinless chicken thigh fillets, trimmed, cut into 2 cm pieces
  • 1 onion, finely chopped
  • 1 long red chilli, seeds removed, thinly sliced
  • 2 garlic cloves, crushed
  • 4 kaffir lime leaves, stems removed, finely shredded
  • 1 ½ cups arborio rice (330 g)
  • ¼ cup thai red curry paste (75 g)
  • 2 cups chicken stock (500 ml)
  • 1 cup coconut cream (250 ml)
  • 2 tablespoons fish sauce
  • 200 g green beans, trimmed, chopped
  • fried asian shallot
  • lime ½ ((optional))
  • coriander 1 sprig

Instructions

Keep screen awake
  • 1
    Preheat the oven to 180°C.
  • 2
    Heat the oil in a flameproof casserole over medium-high heat. In batches, add the chicken and cook, turning, for until browned. Remove the chicken from the casserole and set aside.
  • 3
    Reduce heat to medium and add the onion, chilli, garlic and half the kaffir lime leaves. Cook, stirring constantly, for until the onion is soft, then add the rice and curry paste and cook, stirring to coat the grains, for a further .
  • 4
    Return the chicken to the casserole with the stock and 1/2 cup (125ml) water. Bring to a simmer, then cover with a lid and cook in the oven for or until most of the liquid has been absorbed. Remove from the oven and stir in the coconut cream, fish sauce and beans, then cover and stand for .
  • 5
    Top risotto with coriander, fried Asian shallots and remaining kaffir lime leaves and serve with lime halves, if using.

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