Wednesday, July 7, 2010
Green Thai Curry Risotto with Chicken
Im not feeling well this week, so here is a recipe that my friend Em gave me last year and is just delicious! Serves 4, but if your hubby is anything like mine, he will eat the whole lot!
1 tablespoon peanut oil
1 brown onion,finely chopped
3 garlic cloves,crushed
1 1/2 cups arborio rice
1/4 cup green Thai curry paste ( use less if you dont want it too hot)
1/2 cup dry wine
2 cups chicken stock
270ml can coconut cream (or evaporated coconut milk for healthier choice)
200g cooked chicken breast, thinly sliced
1 cup grated parmesan
handfull baby spinach leaves,chopped
2 tablespoons of coriander leaves
1.Cook pieces of chicken and put to the side
2.Heat oil & butter in large saucepan on high.Saute onion & garlic for 2-3 minutes until tender
3.Add rice and paste. Cook stirring for 1 minute. Stir in wine and cook for 1-2 minutes, until wine is almost evaporated.
4.Blend in stock. Bring to boil. Reduce heat & simmer,covered,for 15 minutes. (Stir every five min's, so rice doesn't stick to bottom )
5. Remove from heat. Stir in coconut cream, chicken, cheese, spinach, salt & pepper.
Set aside,covered for 10 minutes.
6.Serve sprinkled with fresh coriander.
I't looks a little mushy, but tastes YUM! You won't stop at just one bowl.
Easy As...Let me know what you think. Enjoy!
A little tip..
When chopping onion's, burn 2 candles as close to the onion as possible, with out getting in the way of your chopping. Just lean back a little while chopping. The candle smoke stops the onion fumes getting in your eyes. It may still make you water a little, but won't make you cry. I've tried it, and it works for me. No more wearing sun glasses while cutting!