Red Curry Chicken Risotto

Risotto dishes are a welcome item on our home menu.  They are such a comforting meal and can be mixed with a variety of ingredients.  We tend to like our risottos baked in the oven rather than cooked on the stove with a gradual adding of water or stock.  The oven version makes it much easier and, in our experience, we really don’t notice any difference.  This dish uses the same baking method to create this really fabulous meal.

A wonderful blending of Thai curry with an Italian rice dish.  The mildly spiced red curry provides an incredibly tasty variation to a traditional risotto.  A creamy finish is provided by coconut cream with a lovely crunchy texture from the snow peas and fried shallots added to the dish.  This will become a regular on your menu.

Print Recipe

Red Curry Chicken Risotto

Prep Time

15 minutes

Cook Time

35 minutes

Passive Time

10 minutes

Servings

people

Ingredients

• 1 tbsp Olive Oil
• 600 g Chicken Thighs cut into small bite size pieces
• 1 Brown Onion diced
• 1 Long Red Chilli thinly sliced
• 2 cloves Garlic crushed
• 1 Lemon zest only (use lime as substitute to your preference)
• 1 1/2 cups Arborio Rice
• 1/4 cup Thai Red Curry Paste
• 2 1/2 cups Chicken Stock use stock cube
• 1 cup Coconut Cream
• 2 tbsp Fish Sauce
• 200 g Snow Peas diced
• Fresh Coriander diced to garnish
• Fried Shallots to garnish

Prep Time 15 minutes Cook Time 35 minutes Passive Time 10 minutes Servings people Ingredients 1 tbsp Olive Oil 600 g Chicken Thighs cut into small bite size pieces 1 Brown Onion diced 1 Long Red Chilli thinly sliced 2 cloves Garlic crushed 1 Lemon zest only (use lime as substitute to your preference) 1 1/2 cups Arborio Rice 1/4 cup Thai Red Curry Paste 2 1/2 cups Chicken Stock use stock cube 1 cup Coconut Cream 2 tbsp Fish Sauce 200 g Snow Peas diced Fresh Coriander diced to garnish Fried Shallots to garnish

Instructions

1. Pre-heat a fan forced oven to 180°C (350°F).
2. Heat olive oil in a large ovenproof baking dish over medium high heat.
3. Add chicken and cook until browned. Remove from pan and set aside.
4. Add onion, chilli, garlic & lemon zest, then cook for a few minutes until onion softens.
5. Add rice and red curry paste, stir to coat the rice and cook for a further 1 minute.
6. Return chicken to the pan and stir to mix through.
7. Add chicken stock, stir to mix through then bring to boil. Remove from heat.
8. Cover the baking dish then cook in oven for 25 minutes.
9. Remove from oven, add coconut cream, fish sauce and snow peas and stir to mix through.
10. Cover baking dish and allow to sit for about 10 minutes.
11. Remove lid, garnish with fried shallots and coriander then serve.