Thai Chicken Risotto
We have added a Thai Twist to your regular Risotto! The Coconut mixed with Thai Spices will make the family run back for seconds!
Ingredients
- 1 tbsp Peanut oil
- 1 onion (finely chopped)
- 2 cloves garlic (crushed)
- 1 small red chilli deseeded (finely chopped (optional))
- 2 Kaffir Lime Leaves (finely shredded)
- 1 tbsp Thai red curry paste
- 1 1/2 cups Arborio rice
- 500g chicken thigh fillets cut into bite-size pieces
- 2 cups chicken stock
- 1/4 cup Water
- 1 cup coconut cream
- 2 tbsp Fish sauce
- 200g green beans (cut into 2cm pieces)
Instructions
- Heat oil in PC on medium heat.
- Cook onions, garlic, chilli and kaffir lime leaves for 3 mins while stirring until onion is soft.
- Add curry paste and rice, cook for 1 min stirring.
- Turn heat to high, add chicken. Stir to brown chicken.
- Add stock and water, and bring to boil. Close PC lid and bring to pressure on high heat.
- Agitate PC occasionally to prevent food from sticking.
- Once PC is at pressure, reduce heat to just enough to maintain pressure and cook for 8 mins.
- Agitate PC occasionally to prevent food from sticking.
- After 8 mins, remove PC from heat and use quick release method to release pressure.
- Stir in coconut cream, fish sauce and beans, put lid back on PC and leave for 5-8 mins to soften beans.
- Serve topped with fresh coriander, fried shallots and lime wedges.