Wednesday, March 20, 2013
The original recipe for Thai Chicken Risotto is from Valli Little I found it in Delicious March 2012 see pretty picture above.
My version came about with the things I had in the pantry & fridge. Plus I can't eat onions so they don't go in anything I make.
Serves 6 (only if no one wants seconds & trust me everyone will want seconds)
1 tbs oil
500gm skinless chicken thigh fillets, trimmed, cut into 2cm pieces.
2 garlic cloves, crushed
1 1/2 cups (330gm) arborio rice
1/4 cup (75gm) Thai green curry paste
2 1/2 cups (750ml) water
2 tsp chicken stock powder
1 275ml can Coconut Cream or Milk
2 tbs fish sauce
1 med Carrot grated
1/4 red capsicum finely chopped
Preheat the oven to 180C
Heat oil in flameproof casserole pan over med-high heat.
In batches cook the chicken until browned (2-3min)
Remove chicken from the pan & set aside.
Reduce heat to medium & add the garlic, cook for 2 mins until soft.
Add the rice & curry paste, cook stirring the rice for 1 min.
Return the chicken to the rice, add the carrot & capsicum, water & stock powder.
Bring to a simmer, then cover with a lid & cook in the oven for 25min.
Remove from the oven, stir in the coconut cream & fish sauce, then cover & stand for 10min
Top with chopped cucumber & spinach (that's what I had)
Coriander & slices of lime would be nice too.
Do let me know what you think.