Thai Curry Chicken Risotto
with Veggies & Crispy Shallots
- 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!
Ingredients
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)
Utensils
Cooking Steps
• 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.
• 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!
• 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.
• 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 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.
• Divide Thai curry chicken risotto between plates. • Garnish with crispy shallots. • Serve with any remaining lime wedges. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the delicious Thai-Italian fusion, with some suggesting adding extra curry paste for a stronger flavour.
- Ease of prep: Customers loved the simple oven-baked method, which allowed for a relaxing cooking experience with minimal effort.
- Suggestions: Some recommended roasting the veggies while the risotto cooks, and adding coriander or peanuts for extra flavour.
- Leftovers: The generous portions provided tasty leftovers for lunch, though a few found the serving size too large.
- Spice level: Most found the heat mild and bearable, but some preferred to reduce the curry paste for a milder dish.
