Red Curry Chicken Risotto
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Red Curry Chicken Risotto
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| Servings | Prep Time |
| 4people | 15minutes |
| Cook Time | Passive Time |
| 35minutes | 10minutes |
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Ingredients
- 1tbsp Olive Oil
- 600g Chicken Thighscut into small bite size pieces
- 1 Brown Oniondiced
- 1 Long Red Chillithinly sliced
- 2cloves Garliccrushed
- 1 Lemonzest only (use lime as substitute to your preference)
- 1 1/2cups Arborio Rice
- 1/4cup Thai Red Curry Paste
- 2 1/2cups Chicken Stockuse stock cube
- 1cup Coconut Cream
- 2tbsp Fish Sauce
- 200g Snow Peasdiced
- Fresh Corianderdiced to garnish
- Fried Shallotsto garnish
Instructions
- Pre-heat a fan forced oven to 180°C (350°F).
- Heat olive oil in a large ovenproof baking dish over medium high heat.
- Add chicken and cook until browned. Remove from pan and set aside.
- Add onion, chilli, garlic & lemon zest, then cook for a few minutes until onion softens.
- Add rice and red curry paste, stir to coat the rice and cook for a further 1 minute.
- Return chicken to the pan and stir to mix through.
- Add chicken stock, stir to mix through then bring to boil. Remove from heat.
- Cover the baking dish then cook in oven for 25 minutes.
- Remove from oven, add coconut cream, fish sauce and snow peas and stir to mix through.
- Cover baking dish and allow to sit for about 10 minutes.
- Remove lid, garnish with fried shallots and coriander then serve.