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This is A Chef of Your Own recipe I got while working with Inspired chef and have used with my clients for a number of years.

Thai Red Curry Risotto

4 Tbls oil

1 small onion, chopped,

2 cloves garlic, chopped

4 inch piece of ginger, grated

1/2 – 1 tsp Thai red curry paste

2 tsp sweet Hungarian paprika

1 1/2 cups arborio rice

1/2 cup sherry

3-4 cups chicken stock

1/2 lb shiitake mush

1 cup unsweetened coconut milk

1 tsp salt

1 1/2 cups frozen tiny peas

3 Tbls cilantro

Heat oil in pan. Saute onion, garlic and ginger until soft, about 2 minutes.

Add curry paste, paprika and rice, stir well to coat. Add sherry and scrape up any bits that may have stuck to pan.

When sherry is absorbed, add 1 cup chicken stock and stir. When stock is absorbed, add the mushrooms. Add coconut milk and stir gently until liquid is absorbed. Add another cup of chicken stock and repeat as necessary until the rice is cooked and tender. Season to taste with salt.

Just before serving, stir in peas and cilantro.

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