Thai Chicken Risotto

This was one of the first dishes that really wowed me in taste, texture and uniqueness; Thai chicken risotto. I started putting together a cook book a couple of years ago and this was the first recipe i worked on. It is so damn good. The chicken is extremely succulent,  (don’t over cook it when you’re first browning it, only lightly colour the surface, you don’t want it to dry out, it has plenty of time to cook through in the oven). It’s also important to closely watch the times of cooking or resting, it will be crucial to the end result.

Best thing to do with this dish is plan leftovers around it so when you go out to buy ingredients you’re only getting specific items. A lot of them are pantry staples so you shouldn’t really need to buy much. I just had to buy the chicken thighs and rice yesterday which cost me all up $8. It made 5 servings too and that was with us going back for seconds for dinner. Good family meal or leftovers for lunch the next day. Another pro tip thanks to my Dad, if you’re happy to buy Coles or Woollies brand chicken get them from the deli, they will be way cheaper than the prepackaged stuff that’s there for complete convenience. Sure you might have to take a ticket but you will save a few bucks. Buy double, split it up and freeze the rest for another day’s use!

I also highly recommend having a kaffir lime tree at home. If you like to cook Thai food you will save heaps, both in time, money and frustration of not having this important element for your dishes.

I made the red curry paste myself earlier in the week. I hadn’t made my own for a while. I even managed to get Thai shrimp place from a joint in town! No galangal though, ughh, elusive to me, especially fresh and juicy. It’s on my list to grow though. Store bought paste is fine, i have been using it for years.

This recipe comes from the below link. Again, use what you have on hand. I included frozen peas last night, i thought they were way better than the beans i had used in the past. Little pops of flavour and there are more of them scattered throughout the bowl.

The prep can take some time but just do it bit by bit, keep looking at the recipe so you don’t miss any steps or ingredients, once everything is prepped and chopped it comes together very easily.

Thai Chicken Risotto

Thai Chicken Risotto thanks to delicious.

This Saturday was the ‘Bollywood beach markets’ in Woolgoolga. I was thinking we’d really see some great Indian stalls from the heavily cultured community but was very disappointed by what was there! The beach was nice though 🙂

Instead i am going to make some bases tonight and cook pizza haha, no worries, haven’t made homemade pizza in a long time. Till next time.

Woolgoolga beach
Disappointing markets 🙁

Red curry of prawns and potato

I’ve made this curry a few times now and it’s exceptional. It’s a one wok dish too!

The herbs really highlight this red curry, stirred through just before serving, add to that the fresh, fiery chilli thrown in at the beginning of the cooking process? It lingers wonderfully on the pallet.

The recipe says to cook the potatoes for about 10minutes until soft but i’ve found each time that it takes longer. Put a lid on the wok or saucepan so the sauce doesn’t evaporate and cook the potatoes until soft when pricked with a sharp knife. At that point add the prawns to cook for the final couple of minutes. I also added shredded kaffir lime leaves because they’re just so fantastic.

Don’t forget to serve in warmed bowls, you want that curry to stay hot, tastes so much better that way!

That time is upon us!

And if you have leftovers, as with most curries, they’re often better the next day as was the case here.

Red curry of prawns and potato.