Thairedcurryrisotto Recipes

RED THAI COCONUT RISOTTO

Steps:

• In a large pot over medium high heat, combine about half of the leeks, Almond Breeze Unsweetened Original, Thai paste and dried coconut. Bring to a boil and add chicken breast to poach and reduce heat to a low boil for 5 to 8 minutes.
• Meanwhile, in a separate pot, warm coconut oil and sauté remaining half of the leeks, garlic and peppers for 5 minutes or so to sweat. Stir in brown rice to coat for 1 minute.
• Add Almond Breeze/chicken mixture to rice pot one cup at a time and stir inches.
• Turn rice pot to low, cover and allow to cook through for about 12 to 15 minutes. Stir often until all liquid is absorbed. If the rice absorbs too quickly, add some chicken broth or wine to create a creamy dish. Garnish with a generous heap of basil.

THAI RED CURRY RISOTTO

Steps:

• In a 12-inch frying pan or 14-inch wok over medium heat, stir onion, ginger, and garlic in oil until onion is barely limp, about 2 minutes.
• Stir in paprika, curry paste, and rice, mixing well to coat rice. Pour in sherry and cook, stirring to scrape up any browned bits, until sherry is absorbed, about 2 minutes.
• Pour in 1 cup chicken broth and stir until broth is mostly absorbed, 3 to 4 minutes. Add mushrooms and coconut milk; stir gently until liquid is mostly absorbed, about 1 minute.
• Add 2 more cups broth, 1 cup at a time, stirring after each addition until almost absorbed, about 15 minutes total.
• Rice should be almost tender but still slightly firm to bite. Remove from heat and let stand, uncovered, up to 4 hours.
• Return pan to medium-high heat, add 1 more cup broth, and stir until liquid is absorbed and rice is creamy and tender to bite, about 9 minutes.
• If risotto is too dry or rice isn't quite tender, add a little more broth and cook until risotto reaches desired consistency.
• Stir in peas, cilantro, and salt to taste. Spoon risotto into serving bowls and garnish each serving with a lime wedge.