Double Thai Curry Chicken Risotto
with Veggies & Crispy Shallots
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 Thai curry chicken to the soy-lime veggies like a treat. This is a fushion dish like no other!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
zucchini
1
carrot
½
lime
2 packet
chicken thigh
1 packet
mild curry paste
1 packet
arborio rice
(May be present: Wheat, Gluten, Soy. )
1 packet
coconut milk
1 sachet
chicken-style stock powder
1 packet
baby spinach leaves
1 packet
crispy shallots
Not included in your delivery
olive oil
2 cup
water
1 tsp
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Slice lime into wedges. • Thinly slice carrots and zucchini into half-moons. • Cut chicken thigh into 2cm chunks.
• 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!). TIP: Cook chicken in batches if your pan is getting crowded.
• Reduce heat to medium-high and add an extra drizzle of olive oil to the pan. Add mild curry paste and cook, stirring, until fragrant, 1 minute. • Add arborio rice, coconut milk, the water, and chicken-style stock powder to the pan. Bring to the boil and cook, stirring, until combined, 2 minutes.
• 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.
• When risotto has 5 minutes remaining, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook zucchini and carrot, until tender, 4-5 minutes. • Remove risotto from the oven. Stir through the soy sauce and a squeeze of lime juice. Add carrot, zucchini and baby spinach leaves, stirring until wilted, 1 minute.
• Divide Thai curry chicken risotto between plates and garnish with crispy shallots. • Serve with any remaining lime wedges. Enjoy!