Draft sheet

Dish Name: Thai red curry risotto

Introduction:
Where was it originated? ________thai________italy_____________________
What is it mainly made from? _______Italian risotto meets Thai red curry, with chicken thighs, cherry
tomatoes, fresh pineapple chunks and basil__________________________

How does it taste? ____delicious______________________________________

What is the special thing about this dish?
__It mix with Italy food_
Preparation time: _____10min_________ Cooking time:__45________________

Steps:
1. Heat coconut oil in a large saucepan or dutch oven over
medium-high heat.
2. Add chicken pieces and cook for 7 to 9 minutes, flipping
Lists of ingredients: once or twice, until evenly browned._ Transfer chicken to
 2 tablespoons coconut oil a plate and set aside.
 3/4 lb boneless skinless chicken thighs 3. reduce heat to medium, then add onion, garlic, and ginger to
(about 4), cut into bite-sized chunks saucepan. Saute until fragrant, about 1 minute, then add rice and
curry paste, stirring until evenly coated.
1 large onion, finely chopped (about 3/4
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4. Add warm chicken broth, 1/2 cup at a time, stirring until broth is
cup chopped) mostly absorbed before adding more. ______

 3 garlic cloves, minced (about 1 5. Once all of the chicken broth has been added (about 20 minutes),
tablespoon chopped) add 1 cup of coconut milk and stir until mostly absorbed and rice is
almost done, 8 to 10 minutes.
2 teaspoons grated or finely minced
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6. Add remaining 1/2 cup of coconut milk along with lime juice,
ginger brown sugar, and soy sauce. Return chicken to saucepan along
 3/4 cup arborio rice with bok choy and tomato and cook until rice is al dente and
chicken is cooked through,
 3 tablespoons red curry paste 7. about 5 minutes more. Stir in pineapple chunks and basil.
 2 1/2 cups chicken broth, warmed 8. Taste and add additional lime juice, sugar, and/or soy sauce as
 1 1/2 cups coconut milk, divided desired.
 1 tablespoon lime juice (from 1 lime), 9. Divide among serving bowls and serve warm, topped with
 1 tablespoon brown sugar more basil if desired
 1 tablespoon soy sauce
 4 baby Bok choy, tough core removed
and sliced into 1/2-inch strips
 1 cup cherry tomatoes, halved
 1 cup cubed pineapple chunks
 small handful basil leaves, torn or cut
into thin ribbons
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Lists of utensils/ equipment (if special):
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