Red Thai-Style Chicken Thigh & Green Bean Risotto
We've taken risotto, and combined it with a creamy Thai-style curry. Inspired, or crazy? You decide. You'll cook rice and aromatics with chicken thighs, and simmer the ingredients in a rich red curry stock. Add greens for goodness and finish with lime.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Vegetable oil, Salt, Pepper, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Boil a full kettle, then take your chicken out of the fridge, open the packet and let it air
Season your diced chicken thigh with a pinch of salt and pepper
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat
Once hot, add the seasoned diced chicken thigh and cook for 2-3 min on each side or until golden
While the chicken is browning, peel and finely slice your shallot[s]
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger
Roughly chop your tomato[es]
Once the chicken is golden, transfer it to a clean plate (this will finish cooking in the risotto later) and reserve the pan
Return the reserved pan to a medium heat with a drizzle of vegetable oil
Once hot, add the sliced shallot and chopped ginger to the pan with a pinch of salt and cook for 2-3 min or until softened
Once softened, add the chopped tomato and cook for a further 2-3 min or until the tomato has broken down
Meanwhile, chop your creamed coconut (if required!)
Dissolve your chicken stock mix and chopped creamed coconut in 700ml [975ml] [1.4L] boiled water with your red Thai curry paste – this is your red Thai stock
Trim, then chop your green beans into bite-sized pieces
Once the tomato has broken down, add your arborio rice with half your chilli flakes (can't handle the heat? Go easy!) and cook for 1 min, stirring to coat the grains in the mixture
Add 2/3 of the red Thai stock a ladle at a time, stirring continuously for an initial 20 min or until the rice is almost cooked
Cut your lime[s] in half
Wash your spinach, then pat it dry with kitchen paper
After the initial 20 min, return the browned chicken to the pan with the chopped green beans, spinach and a pinch of salt and give everything a good mix up
Pour in the remaining red Thai stock with the juice of half the lime[s] and cook for a final 8-10 min or until the chicken is cooked through (no pink meat!) and all of the stock is absorbed – this is your red Thai chicken & green bean risotto
Cut the remaining lime into 1 wedge per person
Serve the red Thai chicken & green bean risotto
Garnish with a lime wedge and sprinkle over the remaining chilli flakes (not a fan of spice? Just add a little!)
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
The recipe box with more choice than ever
Over 143 million delicious meals have been cooked and enjoyed by Gousto lovers since 2013.
