Thai Curry Chicken & Coconut 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 mild curry chicken to the soy-lime veggies like a treat. This is a fusion dish like no other!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
330 g
Chicken Breast
1 packet
arborio rice
(May be present: Gluten, Soy, Wheat.)
1 sachet
Crispy Shallots
1 packet
Baby Spinach Leaves
1
Zucchini
1
Lime
1 packet
Mild Thai Red Curry Paste
1 packet
Coconut Milk
1
Carrot
1 sachet
Vegetable Stock Pot
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 breast 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, 4-5 minutes. TIP: The chicken will continue cooking in Step 3!
• 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!
