RECIPES

Thai risotto with chicken and coconut milk

The coconut cream has effective properties to strengthen the immune system. Some researchers have even found that the fatty acids in coconut cream might help treat infections. In addition, it is an excellent alternative to replace (dairy) cooking creams for people who are lactose intolerant or vegetarians, in addition to its light flavor it can be used for the preparation of sweet and savory dishes and a variety of sauces.

Preparation time

Temps de preparació

Dificultat

Difficulty

Ingredients

  • Broccoli
  • Cilantro
  • Chicken breast
  • Vegetable broth (Celery)
  • Coconut milk
  • Arborio rice
  • Mushroom Portobello
  • lime
  • Carrot
  • Spring onion
  • Curry powder

Necessary utensils

  • Knife
  • Cutting board
  • Pot
  • Large frying pan

Nutritional information (every 100 grams)

Calories124,5 Kcal
Fat6,3 g
of which saturated fat4,0 g
Carbohydrates9,8 g
of which sugar1,3 g
Proteins7,2 g
Salt0,4 g

Preparation time

Difficulty

Ingredients

  • Broccoli
  • Cilantro
  • Chicken breast
  • Vegetable broth (Celery)
  • Coconut milk
  • Arborio rice
  • Mushroom Portobello
  • lime
  • Carrot
  • Spring onion
  • Curry powder

Necessary utensils

  • Knife
  • Cutting board
  • Pot
  • Large frying pan

Nutritional information (every 100 grams)

Calories124,5 Kcal
Fat6,3 g
of which saturated fat4,0 g
Carbohydrates9,8 g
of which sugar1,3 g
Proteins7,2 g
Salt0,4 g

Cooking step by step

Cooking
step by step

Mise en place:

Chop onion, carrot and mushrooms.
Cut broccoli into small florets.
Cut the chicken into small cubes. Season with salt and pepper.

Prepara los ingredientes - Risotto al estilo thai

The vegetable stock:

In a pot, heat water with a stock cube (0.5 l of water per cube).

To the frying pan:

Heat oil in a large frying pan and brown the chicken.
Set aside. To the same frying pan, add another drizzle of oil and sauté rice, onion and carrot. Season with salt and pepper. Stir 2-3 minutes and then add half of the vegetable stock. Boil 5 min over medium low heat. 

The risotto:

To the frying pan, add the rest of the vegetable stock, mushrooms, broccoli, curry and chicken. Cook over medium-low heat for 12-15min until the rice is al dente. Before serving, add the coconut milk. Season to taste.
Serve the risotto with lime wedges and coriander leaves.

paso 5

paso 5

paso 6

paso 6

El bulgur Merluza a la plancha

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