Thai Coconut Chicken Risotto

Creamy, spiced and fragrant, this is fusion food that makes total sense. And it’s so easy to pull together!



  1. 1 tbsp peanut oil
  2. 500g skinless chicken thigh fillets, trimmed, cut into 2cm pieces
  3. 1 onion, diced
  4. 1 long red chilli, seeds removed and finely chopped
  5. 2 cloves garlic, finely chopped
  6. 2 kaffir lime leaves, stems removed and finely shredded
  7. 1 1/2 cups (330g) arborio rice
  8. 1 tbsp Thai red curry paste
  9. 3 cups chicken stock
  10. 2 tsps Queen Natural Coconut Essence
  11. 2 tbsps fish sauce
  12. 200g green beans, trimmed, chopped


  1. Step 1

    Heat the oil in a saucepan over medium-high heat. In batches, add the chicken and cook, turning, for 2-3 minutes until browned. Remove the chicken from the saucepan and set aside.

  2. Step 2

    Reduce heat to medium and add the chopped onion, chilli, garlic and kaffir lime leaves. Cook, stirring constantly, for 2-3 minutes until the onion is soft, then add the rice and curry paste and cook, stirring to coat the grains, for a another minute. Return the chicken to the saucepan.

  3. Step 3

    Add the stock one ladleful at a time, stirring until all the liquid has been absorbed before adding the next batch. Towards end of cooking, test the risotto frequently as the stock runs low, to avoid overcook-ing. You may not need to use all of the stock.

  4. Step 4

    Combine coconut essence and fish sauce, add to risotto with beans, and stir well. Cover and stand for 5 minutes.