Thai Chicken Risotto - First Draft (GF, TMX)

this was soooooo yummy! bit too spicy though and definitely too much to go in the thermomix properly (oops lol) i will list what i used in it but please keep in mind that quantities need to be lowered...

1-2cm ginger, peeled
1-4 garlic cloves, peeled
1 onion, peeled & quartered
1 carrot, peeled & cut into 1" pieces
50-90g thai curry paste of any kind *
40g oil
370g arborio rice **
100g apple juice optional ***
1 tin coconut milk
make up to 1000g liquid with water ****
2 chicken stock cubes or stock concentrate
1 heaped tspn brown sugar (optional if using juice)
1 small chicken breast, cut into 1.5cm cubes
vegies (not sure on weight, i used 1 red capsicum, 1 tin baby corn, around 1/3 cup baby peas, & 5 small shallots / spring onions)

put garlic & ginger in bowl & chop on speed 6 for 2-5 seconds
add onion and chop on speed 5 for 5 seconds, add carrot and chop on speed 4-5 for a few seconds
add oil and curry paste and cook for 3 minutes on 100'c speed 1
add rice & juice if using and cook for 3 minutes on 100'c reverse speed 1
add coconut milk, liquid to make liquid up to 1000g, stock cube and sugar and cook for 10 minutes on 100'c reverse speed soft
add chicken and cook for 5 minutes on 100'c reverse speed soft
add vegies and cook for a further 5-7 minutes on 100'c reverse speed soft

place in thermoserver for 5-10 minutes and serve

* i used 15g of a thai green and then the rest was a mussamun curry paste. we use the aldi ones which are GF (check labels)
** this was too much rice, will reduce this amount to closer to 300g next time
*** I didn't have any :(
**** this will need to reduce with reduced rice, but you want a total of 1000g (or your reduced total) including your juice and coconut milk

1 comment:

Thermomixer said...

Thanks - great idea for a one-pot dish