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Thai Chicken Risotto



6 portion(s)

  • 1 level tablespoon oil
  • 500 g chicken breast, raw, Skinless
  • 1 --- carrot, capsicum and onion
  • 1 Long Red Chili
  • 2 Garlic cloves peeled
  • 4 Kaffir lime leaves
  • 330 g Arborio risotto rice
  • 60 g Thai red curry past (eg. Adam or homemade)
  • 450 g chicken stock liquid
  • 250 g Coconut Cream.
  • 2 tablespoons fish sauce

Recipe's preparation

  1. 1. Place onion, chilli, garlic and half the kaffir lime leaves into mixing bowl and chop 3sec/speed 7.  Scape down side of bowl.

    2. Add oil and sauté 3 min/varoma/ speed 1.

    3. Add carrot and capsicum and chop 3sec/ speed 7.  Scrape down side of bowl.

    4. Add chicken and Thai paste and cook 2 min/varoma/reverse/speed1.

    5. Add chicken stock, coconut cream and rice and cook 17 min/100C/reverse/speed 1.

    6. Pour into thermosever, add fish sauce and stir.  Allow to rest for 5 mins prior to serving.

    7. Serve topped with coriander, remaining kaffir lime leaves and fried shallots.


Accessories you need



Can use Thai red curry from a jar or home made.  Adjust the paste (upto 75 g)for how hot you would like it. The amount in the recipe gives a mild flavour.

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Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Delicious!!! I never use

    Submitted by Hotlips on 9. May 2015 - 22:30.

    Delicious!!! I never use breast as it's too dry in these dishes, so swapped for thigh. Used premade authentic red curry paste & blew my guests heads off with the 60gms. Next time 30 gms would be way hot enough of this curry paste. I also added 1/2 a lime juice with the fish sauce at the end. Will be making again soon!

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  • Love this recipe  

    Submitted by Cacher12 on 2. December 2014 - 20:08.

    Love this recipe


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  • Sorry to hear you had

    Submitted by Lea72 on 8. August 2014 - 13:03.

    Sorry to hear you had troubles with the chicken.  Next time when you cook the chicken initially just maybe make sure most looks white before continuing.  Also the size of chicken chunks can have an effect. Don't worry too much about it looking still wet once it is finished, the idea is letting it sit the thermomix for 5 minutes should allow it to get thicker. Hope you have another go and I might do it soon to check everything is alright. Thanks for your comments.


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  • I'm in the process of making

    Submitted by Jaimelee on 3. August 2014 - 18:18.

    I'm in the process of making this. It smells delicious, but after the 17min/100deg/speed 1 it is still like soup and the chicken isn't cooked. I'm wondering if it's meant to be 17min after it reaches 100deg temp? I've put all the correct weights and measurements of ingredients. Not sure what's gone wrong, but I've put it back on and I'm sure it'll be lovely once it's done tmrc_emoticons.)


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  • Delicious

    Submitted by nelby24 on 29. June 2014 - 15:25.


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