Thai Chicken Risotto

Name: Thai Chicken Risotto
Cuisine: Asian, Thai
Ingredients: 15 mls of extra virgin olive oil; 1 onion, finely chopped; 2 cloves of garlic, minced; 500 gms of chicken breast, diced into 2cm chunks; 2-3 tbsp of mild green curry paste; 220 gms of arborio rice; 500 mls of chicken stock; 165ml tin of light coconut milk; 200 gms of green beans, ends removed and chopped; 10 mls of fish sauce; 15 gms of coriander, roughly torn

6 steps

Updated at: Thu, 17 Aug 2023 00:23:16 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories496.4 kcal (25%)

Total Fat16.8 g (24%)

Carbs56.8 g (22%)

Sugars5 g (6%)

Protein27.7 g (55%)

Sodium840.8 mg (42%)

Fiber2.1 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

15 mlsextra virgin olive oil

500 gmschicken breast

diced into 2cm chunks

2 Tbspgreen curry paste

mild

220 gmsarborio rice

500 mlschicken stock

165mltin of light coconut milk

200 gmsgreen beans

ends removed and chopped

10 mlsfish sauce

15 gmscoriander

roughly torn

Instructions

Step 1

Preheat oven to 180 degrees Celcius. Heat olive oil in oven proof dish on the stove.

Step 2

Add Onion chilli, garlic and warm until fragrant. Then add chicken and allow meat to seal on all sides.

Step 3

Add red curry paste and rice, stir well for 1 minute. Add stock and coconut milk and bring to simmer. Then place in oven with lid on to cook for 20-25 minutes until most liquid is absorbed.

Step 4

Add green beans and fish sauce to dish, stir through and place back into oven with lid on for 10 minutes.

Step 5

Once rice is cooked and liquid is absorbed, serve into 4 bowls/ airtight containers.

Step 6

When ready to serve sprinkle with coriander and a squeeze of lime juice.