Thai Chicken Risotto

Thai Chicken Risotto

0:10 To Prep
0:15 To Cook
6 Servings
Average Rating
Difficulty Easy

We have added a Thai Twist to your regular Risotto! The Coconut mixed with Thai Spices will make the family run back for seconds!


  • 1Tbs Peanut oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 small red chilli deseeded, finely chopped (optional)
  • 2 Kaffir Lime Leaves finely shredded
  • 1Tbs Thai red curry paste
  • 1 1/2 cups Arborio rice
  • 500g chicken thigh fillets cut into bite-size pieces
  • 2 cups chicken stock
  • 1/4 cup Water
  • 1 cup coconut cream
  • 2Tbs Fish sauce
  • 200g green beans cut into 2cm pieces

Step 1

Heat oil in PC on medium heat.

Step 2

Cook onions, garlic, chilli and kaffir lime leaves for 3 mins while stirring until onion is soft.

Step 3

Add curry paste and rice, cook for 1 min stirring.

Step 4

Turn heat to high, add chicken. Stir to brown chicken.

Step 5

Add stock and water, and bring to boil. Close PC lid and bring to pressure on high heat.

Step 6

Agitate PC occasionally to prevent food from sticking.

Step 7

Once PC is at pressure, reduce heat to just enough to maintain pressure and cook for 8 mins.

Step 8

Agitate PC occasionally to prevent food from sticking.

Step 9

After 8 mins, remove PC from heat and use quick release method to release pressure.

Step 10

Stir in coconut cream, fish sauce and beans, put lid back on PC and leave for 5-8 mins to soften beans.

Step 11

Serve topped with fresh coriander, fried shallots and lime wedges.

Chef's Tips

You can buy Kaffir Lime leaves fresh in some supermarkets from the vegetable chiller, or in a jar from the Asian foods section. Adjust chilli and curry paste to taste.


Paul B

Extraordinary and exquisite


Loved this and will cook again. I used the Massaman curry seasoning.


So devine. I make it aleast once every two weeks. My favourite risotto by far


Unbelievably beautiful! I just substituted to red curry paste for the 'Meal inspirations' Thai Massaman curry spice - & left the seeds in the chilli. So much flavor - this will be a weekly meal on our table!

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