Thai Chicken Risotto is a fusion dish, combining the classic Italian rice dish with Thai-style curries. And the more you think about it and taste it, the more sense it makes! Risotto, with its creaminess and tender rice, has much in common with curries (albeit without the spice and seasoning). So, adding in South Asian flavors like umamicurry paste, creamy coconut milk, and salty fish sauce makes it an even more delectable dish. Thai Chicken Risotto of course features savory, juicy chicken, too, so you don’t miss out on even a bit of flavor. This is a meal that truly feels like a fusion and will make you wonder what other amazing combinations are out there.
Ingredients
- 1 tablespoon peanut oil
- 1 pound chicken thigh fillets, skinless, trimmed, and cut into 1-inch pieces
- 1 onion, finely chopped
- 1 long red chili, seeds removed and thinly sliced
- 2 cloves garlic, crushed
- 4 kaffir lime leaves, stems removed and finely shredded, divided
- 1 1/2 cups arborio rice
- 1/4 cup Thai red curry paste
- 2 cups chicken stock
- 1/2 cup water
- 1 cup coconut cream
- 2 tablespoons fish sauce
- 1/2 pound green beans, trimmed and chopped
- coriander sprigs, optional, to taste, for serving
- Asian shallots, optional, to taste, fried, for serving
- lime halves, optional, to taste, for serving
Directions
Step 1 –Preheat the oven to 355 degrees F.
Step 2 –Heat the oil in a flameproof casserole dish over medium-high heat.
Step 3 –In batches, add the chicken to the oil and cook, while occasionally turning, until browned, about 2-3 minutes.
Step 4 –Transfer the chicken from the casserole dish.
Step 5 –Reduce the heat to medium and add the onion, the chili, the garlic, and 1/2 of the lime leaves.
Step 6 –Cook the onion mixture, stirring constantly, until the onion is soft, about 2-3 minutes.
Step 7 –Add the rice and curry paste to the onion mixture and cook, while stirring to coat the grains, about 1 minute.
Step 8 –Add the cooked chicken, the chicken stock, and the water to the rice mixture.
Step 9 –Bring the chicken mixture to a simmer.
Step 10 –Cover the casserole dish with a lid and cook in the oven until most of the liquid has been absorbed, about 25 minutes.
Step 11 –Carefully transfer the casserole dish from the oven and stir in the coconut cream, the fish sauce, and the beans.
Step 12 –Cover the dish and let it stand for 10 minutes.
Step 13 –Top the risotto with the coriander, the shallots, and the remaining lime leaves.
Step 14 –Serve with the lime halves.
