Double Thai Curry Chicken Risotto
with Veggies & Crispy Shallots
Finishing tonight's risotto in the oven means minimal elbow work and maximum flavour, with the starchy, arborio rice soaking up all the delicious flavours, from the mild curry chicken to the soy-lime veggies like a treat. This is a fusion dish like no other!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
zucchini
1
carrot
½
lime
2 packet
Chicken Thigh
1 packet
mild Thai red curry paste
1 packet
risotto-style rice
(May be present: Wheat, Gluten, Soy. )
1 packet
coconut milk
1 packet
chicken stock pot
1 packet
baby spinach leaves
1 sachet
crispy shallots
Not included in your delivery
olive oil
2 cup
water
1 tsp
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Thinly slice zucchini and carrot into half-moons. • Slice lime into wedges. • Cut chicken thigh into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing, until browned, 5-6 minutes.
TIP: The chicken will continue cooking in Step 3! TIP: Cook chicken in batches if your pan is getting crowded.
• Reduce heat to medium-high, then add an extra drizzle of olive oil to the pan. Add mild Thai red curry paste and cook, stirring until fragrant, 1 minute. • Add risotto-style rice, coconut milk, the water, and chicken stock pot to the pan. Bring to the boil and cook, stirring, until combined, 2 minutes.
• Transfer risotto to a large baking dish. • Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes. Season to taste.
TIP: Stir through a splash of water to loosen risotto if needed.
• When risotto has 5 minutes remaining, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook zucchini and carrot, tossing, until tender, 4-5 minutes. • Remove risotto from the oven. Stir through the soy sauce and a squeeze of lime juice. • Add zucchini, carrot and baby spinach leaves, stirring, until wilted, 1 minute.
• Divide Thai curry chicken risotto between plates. • Garnish with crispy shallots. • Serve with any remaining lime wedges. Enjoy!