Thai risotto with chicken
Fairly difficult
Fairly cheap
Delicious risotto with Eastern influences. With spicy red curry and fresh ginger and lemongrass.
 

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Category: Chicken Hans @ DeKookbijbel.be Lunch Risotto
Seasons
Cuisine Type Thai
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Ingredients

For 4 Persons

Ingredients

3 dl Stock
2 stem(s) Lemongrass, cross incised
2 tbsp Peanut oil
1 piece(s) Red onion, in small cubes
5 piece(s) large Parisian mushrooms, in small cubes
1 tbsp Red curry pasta
330 g Risotto rice
3 dl Coconut milk
1 piece(s) double chicken breastdubbele Kippenborst
handful Chives, finely chopped

Thai risotto with chicken Directions

    • Pour the broth into a small cooking pot with the lemongrass stems. Bring to the boil, reduce the heat and simmer for 10 minutes.
    • Heat the oil in a high pan and fry the onion +/- 2 coins, then add the mushrooms and fry for 2 to 3 minutes until the onion is tender.
    • Then bake the curry pasta for 1 minute.
    • Add the rice and mix everything well.
    • Pour the stock through a sieve over the rice.
    • Add the coconut milk.
    • Cover the pan with a lid and simmer for fifteen minutes on a low heat. Occasionally check if there is enough moisture.
    • Stir everything well after 15 minutes and add water or extra stock if necessary.
    • Leave to cook for another 15 minutes. Keep an eye on moisture content. Bake while the chicken.
    • When the risotto is ready add the chicken and mix well.
    • Divide into warm bowls and decorate with chives.
     

Recipe notes

 
 

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