Thai chicken risotto
A quick mid-week dinner combining the flavours of Thailand with the textures of Italy.
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Servings: 4
Ingredients
- 3 cups chicken stock
- 1 tablespoon olive oil
- 1 brown onion diced
- 2 garlic cloves crushed
- 2 pcs chicken breast fillets diced
- 1 ⅓ cups arborio rice
- 1-2 tablespoon gluten-free Thai red or yellow curry paste
- ⅓ cup coconut milk
- 60 g 2oz baby spinach leaves
- 225 g 8oz sliced bamboo shoots, drained and chopped finely
- fresh coriander for serving
Instructions
- In a large, heavy-based saucepan (or risotto pot if you have one) heat the stock until boiling.
- Add the rice and curry paste and reduce the heat to medium low.
- Cook, stirring occasionally, until all the stock has been absorbed.
- Meanwhile, in a frying pan, heat the olive oil.
- Saute the onion and garlic until soft then add the chicken.
- Cook until the chicken is sealed and almost cooked through.
- Set aside and keep warm.
- When the rice has absorbed all the stock, stir through the coconut milk then add the chicken, onion, garlic, spinach and bamboo shoots and stir them through.
- Heat just until everything is warm.
- Serve garnished with fresh coriander.
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
