Thai risotto with chicken(Featured Chef Hans @ DeKookbijbel.be)
Fairly difficult
Fairly cheap
Delicious risotto with Eastern influences. With spicy red curry and fresh ginger and lemongrass.
Gallery
| Category: | Chicken Hans @ DeKookbijbel.be Lunch Risotto |
| Seasons | |
| Cuisine Type | Thai |
| Tags: |
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.
