Thai Curry Risotto with Chilli Oil and Prawns

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recipe by Kleines Kulinarium https://www.kleineskulinarium.de/

  • Time icon
    Total Time
    40mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    611
based on 61 ratings

A simple to make risotto that is full of flavour and making your own chilli oil. Serve the prawns on top of risotto.

recipe updated Jan 10, 2024

Ingredients

  • Red chili icon
    Red chili
    3
  • Shallot icon
    Shallot
    1
  • Yellow bell pepper icon
    Yellow bell pepper
    1
  • Red bell pepper icon
    Red bell pepper
    1
  • Prawns icon
    Prawns
    12
  • Coconut milk icon
    Coconut milk
    400 g
  • Vegetable stock icon
    Vegetable stock
    300 ml
  • Olive oil icon
    Olive oil
    100 ml
  • Garlic clove icon
    Garlic clove
    1
  • Palm sugar icon
    Palm sugar
    20 g
  • Thai red curry paste icon
    Thai red curry paste
    2 tablespoons
  • Carnaroli rice icon
    Carnaroli rice
    200 g
  • Salt icon
    Salt
    1 pinch
  • Sugar snap peas icon
    Sugar snap peas
    150 g
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Salt icon
    Salt
    as needed
  • Lime zest icon
    Lime zest
    as needed
  • Thai basil icon
    Thai basil
    as needed

Tools

  • kCook icon Stove
  • kCook icon Cooking Chef XL
  • kCook icon Large saucepan
  • kCook icon Cooking chef xl bowl
  • kCook icon Small bowl
  • kCook icon Frying pan

Step preview

  1. Add coconut milk and vegetable stock to a clean large saucepan
  2. Heat until warm - medium-high heat
  3. Set aside and continue
  4. Attach the Stir Tool
  5. Add olive oil and red chili to the Cooking Chef XL Bowl
  6. Lift the Cooking Chef head and fit the heat shield
  7. Cook with splashguard fitted - 4 min, 100°C, Stir 3
  8. Transfer content of Cooking Chef XL Bowl to small bowl and let cool
  9. Clean Cooking Chef bowl
  10. Attach the Creaming Beater
  11. Transfer one spoonful oil mixture to Cooking Chef XL Bowl
  12. Heat with splashguard fitted - 30 sec, 140°C, Speed OFF
  13. Then add shallot, garlic clove and palm sugar to the Cooking Chef XL Bowl
  14. Cook with splashguard fitted - 1 min, 140°C, Stir 1
  15. Then add Thai red curry paste to the Cooking Chef XL Bowl
  16. Cook with splashguard fitted - 30 sec, 140°C, Stir 1
  17. Then add carnaroli rice and salt to the Cooking Chef XL Bowl
  18. Cook with splashguard fitted - 1 min, 140°C, Stir 1
  19. Pour half of content of large saucepan into Cooking Chef XL Bowl
  20. Cook with splashguard fitted - 10 min, 100°C, Stir 1
  21. Pour the rest of content of large saucepan into Cooking Chef XL Bowl
  22. Add yellow bell pepper and red bell pepper to the Cooking Chef XL Bowl
  23. Cook with splashguard fitted - 5 min, 100°C, Stir 1
  24. Then add sugar snap peas and salt & pepper to the Cooking Chef XL Bowl
  25. Cook with splashguard fitted - 3 min, 100°C, Stir 1
  26. Let rest and continue
  27. Transfer one spoonful content of small bowl to frying pan
  28. Heat in frying pan - medium-high heat
  29. Add prawns to the frying pan
  30. Cook each side in frying pan - 3 min
  31. Serve
  32. Garnish with salt, lime zest and Thai basil
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