Red Thai Coconut Risotto
This almost one-pot meal merges the best of two cultures, with Thai taste and the short grain creamy rice of Italy. It has two full servings of vegetables, about half of your daily protein and much less fat than a typical Thai Curry. Impress your family and friends with this tasty, almond inspired take on a classic dish. This work is licensed under the Creative Commons Attribution 3.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by/3.0/
Ingredients
- 2leeks, sliced and divided (about 2 cups)
- 1.88 ptAlmond Breeze Unsweetened Original
- 1 tbspThai red curry paste
- 1 tbspdried unsweetened coconut
- 2boneless skinless chicken breast, cubed
- 1 tspcoconut oil
- 1 clovegarlic, minced
- 2red and/or yellow sliced bell peppers
- 1.5 cupArborio or Italian style rice
- 1 bunchchopped basil
Instructions
- 1
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.
- 2
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.
- 3
Add Almond Breeze/chicken mixture to rice pot one cup at a time and stir in.
- 4
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.