Ingredients
- 1 red onion
- 1 long red chilli
- 2 garlic cloves
- 4 Kaffir lime leaves, Stems removed
- 330 gram Arborio risotto rice
- 75 gram Thai red curry paste
- 500ml chicken stock liquid
- 500 gram Skinless chicken breast or fillet
- 250ml coconut cream
- 75 gram Thai red curry paste
- 2 tablespoon fish sauce
- 200 gram green beans, Trimmed and chopped
- Coriander Sprigs
- Fried Asian shallots
- Lime halves
- 1 tablespoon peanut oil
- 125ml extra water
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add the onion, chilli and garlic to TM bowl and chop 3secs/speed5.
Add half the kaffir lime leaves and oil to TM.
Cook, for 2-3 minutes/Varoma
"Counter-clockwise operation" / speed 1, then add the rice and curry paste and cook for 1 minute/ "Counter-clockwise operation" 100 degrees/ speed 1.5Add chicken to the TM with the stock and 1/2 cup (125ml) water, cook for 15-20 minutes/ 100 degrees
"Counter-clockwise operation" speed 1.5 with the MC on.Stir in the coconut cream, fish sauce and beans, then cover and stand for 10 minutes.
To serve top risotto with coriander, fried Asian shallots and remaining kaffir lime leaves and serve with lime halves, if using.
Thai Chicken Risotto
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Really enjoyed this risotto.
I used 40gms red curry paste and heaps of fresh coriander on top and family loved it.Thanks for sharing!
Could not believe that my kids who would not eat risotto absolutely love this!
Loved it. I did add extra chilli though because we love spice
Very easy to make. Family loved it and was just enough spice for the family
This was absolutely scrumlicious! Very easy to follow- the whole family gutsed it down. I could not get the Asian shallots, so used Rice Sticks which is like a thin white noodle. Definitely making this again (and again and again). It is not at all spicy- just perfect. I would not change a thing (had my country town had the shallots we would have had them!)
Thank you so much. I am going to stalk your other recipes now
Beautiful flavour. Not too spicy at all with full amounts of spices. Replaced lime leaves with lime zest (as I didn't have any), and used broccoli and peas in place of beans (as that is what I had). Was nice with heaps of fresh lime juice, coriander leaves and roasted cashews on top.
Yum yum. I used a little less red curry because of the comments below, but the family all said to use more next time. Thanks. I be making again soon.
Very good! I used green curry paste. I will definitely make this again. Thanks for sharing
Wow!
this is the first risotto that my family and I have actually enjoyed. Only used 75g of curry paste and that was perfect. I also followed the tip with the coriander. Yum. Used left over shredded chicken. Great recipe.
this is a winner... I added 15 grams of brown sugar to balance out the fish sauce
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