Thai Curry Chicken Risotto

Name: Thai Curry Chicken Risotto with Veggies & Crispy Shallots
Total time: 45 min
Yield: 2
Cuisine: Thai
Ingredients: olive oil; 1 Zucchini; 1 Carrot; ½ Lime; 1 packet Chicken Breast; 1 packet Mild Thai Red Curry Paste; 1 packet risotto-style rice; 1 packet Coconut Milk; 2 cube water; 1 packet chicken stock pot; 1 tsp soy sauce; 1 unit baby spinach leaves; 1 sachet crispy shallots

with Veggies & Crispy Shallots

0.0(0)

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Calories

:

787 kcal

Protein

:

46.5g protein

Preparation Time

:

45 minutes

Difficulty

:

Easy

Allergens:

Gluten
Soy
Wheat
Gluten
Soy
May contain traces of allergens

Finishing tonight's risotto in the oven means minimal elbow work and maximum flavour, with the starchy, arborio rice soaking up all the delicious flavours, from the mild curry chicken to the soy-lime veggies like a treat. This is a fusion dish like no other!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1

Zucchini

1

Carrot

½

Lime

1 packet

Chicken Breast

1 packet

Mild Thai Red Curry Paste

1 packet

risotto-style rice

(May be present: Wheat, Gluten, Soy.)

1 packet

Coconut Milk

1 packet

chicken stock pot

1 unit

baby spinach leaves

1 sachet

crispy shallots

Not included in your delivery

olive oil

2 cube

water

1 tsp

soy sauce

(Contains: Gluten, Soy;)

Nutritional Values

Energy (kJ)3292 kJ

Calories787 kcal

Fat29.9 g

of which saturates19.4 g

Carbohydrate89.7 g

of which sugars13.4 g

Dietary Fibre6.6 g

Protein46.5 g

Sodium1937 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

PDF

1

• Preheat oven to 220°C/200°C fan-forced. • Thinly slice zucchini and carrot into half-moons. • Slice lime into wedges. • Cut chicken thigh into 2cm chunks.

2

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. TIP: The chicken will continue cooking in step 3!

3

• Reduce heat to medium-high, then add an extra drizzle of olive oil to the pan. Add mild Thai red curry paste and cook, stirring until fragrant, 1 minute. • Add risotto-style rice, coconut milk, the water, and chicken stock pot to the pan. Bring to the boil and cook, stirring, until combined, 2 minutes.

4

• Transfer risotto to a large baking dish. • Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes. Season to taste.

TIP: Stir through a splash of water to loosen risotto if needed.

5

• When risotto has 5 minutes remaining, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook zucchini and carrot, tossing, until tender, 4-5 minutes. • Remove risotto from the oven. Stir through the soy sauce and a squeeze of lime juice. • Add zucchini, carrot and baby spinach leaves, stirring, until wilted, 1 minute.