Go Back
Thai Chicken Risotto

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!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6
Ingredients Method Notes

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)

Method
 

  1. Heat oil in PC on medium heat.
  2. Cook onions, garlic, chilli and kaffir lime leaves for 3 mins while stirring until onion is soft.
  3. Add curry paste and rice, cook for 1 min stirring.
  4. Turn heat to high, add chicken. Stir to brown chicken.
  5. Add stock and water, and bring to boil. Close PC lid and bring to pressure on high heat.
  6. Agitate PC occasionally to prevent food from sticking.
  7. Once PC is at pressure, reduce heat to just enough to maintain pressure and cook for 8 mins.
  8. Agitate PC occasionally to prevent food from sticking.
  9. After 8 mins, remove PC from heat and use quick release method to release pressure.
  10. Stir in coconut cream, fish sauce and beans, put lid back on PC and leave for 5-8 mins to soften beans.
  11. Serve topped with fresh coriander, fried shallots and lime wedges.

Notes

Chef's Tips

You can buy Kaffir Lime leaves fresh in some supermarkets from the vegetable chiller, or in a jar from the Asian foods section. Adjust chili and curry paste to taste.