Thai Coconut Chicken Risotto

Thai Risotto
15 min
25 min


  • 1 tablespoon peanut oil
  • 500g skinless chicken thigh fillets, trimmed, cut into 2cm pieces
  • 1 onion, diced
  • 1 long red chilli, seeds removed and finely chopped
  • 2 cloves garlic, finely chopped
  • 2 kaffir lime leaves, stems removed and finely shredded
  • 1 1/2 cups (330g) arborio rice
  • 1 tablespoon Thai red curry paste
  • 3 cups chicken stock
  • 1 teaspoons Taylor & Colledge Coconut Extract Paste
  • 2 tablespoons fish sauce
  • 200g green beans, trimmed, chopped


Step 1
Heat the oil in a saucepan over medium-high heat. In batches, add the chicken and cook, turning, for 2-3 minutes until browned. Remove the chicken from the saucepan and set aside.
Step 2
Reduce heat to medium and add the chopped onion, chilli, garlic and kaffir lime leaves. Cook, stirring constantly, for 2-3 minutes until the onion is soft, then add the rice and curry paste and cook, stirring to coat the grains, for a another minute. Return the chicken to the saucepan.
Step 3
Add the stock one ladleful at a time, stirring until all the liquid has been absorbed before adding the next batch. Towards end of cooking, test the risotto frequently as the stock runs low, to avoid overcooking the rice. You may not need to use all of the stock.
Step 4
Combine coconut extract paste and fish sauce, add to risotto with beans, and stir well. Cover and stand for 5 minutes.