Double Thai Curry Chicken Risotto

Name: Double 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; 2 packet chicken thigh; 1 packet mild curry paste; 1 packet arborio rice; 1 packet coconut milk; 2 cup water; 1 sachet chicken-style stock powder; 1 tsp soy sauce; 1 packet baby spinach leaves; 1 packet crispy shallots

with Veggies & Crispy Shallots

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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!

Allergens:

Gluten

•Soy

The quantities provided above are averages only.

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.

Preparation Time45 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

zucchini

carrot

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

Energy (kJ)4267 kJ

Calories1020 kcal

Fat44.1 g

of which saturates23 g

Carbohydrate89.3 g

of which sugars13.6 g

Dietary Fibre9.9 g

Protein74.2 g

Sodium2127 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

• 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.