通卡烩饭

An exotic twist to this timeless Italian recipe for a perfect aphrodisiac dinner !

Cooking Time: 35 MIN

服务人数：2 人

Ingredients
for Tom Kha Risotto

Tom kha broth ingredients

70g BE Tom kha soup paste
165 mL BE Coconut cream
600 mL water
1 pce shallot (crushed)
1 Tbsp BE Fish sauce
2 tsp sugar
1 stalk of lemongrass (bruised, choped)
2 kaffir lime leaves (bruised, torn)

Risotto ingredients

160g risotto rice (arborio / carnaroli)
1 chicken breast (sliced)(about 220g)
1 Tbsp Olive oil
20g unsalted butter
20g shallots (thinly chopped)
3 gloves garlic (thinly chopped)
150g mushrooms (cremini or wild) (sliced)
1/2 cup dry white wine
25g Parmesan(gratted)
Salt, black pepper to taste

Garnish : (Optional)

1/2 lime (in wedges)
2 Tbsp chives (thinly sliced)

通卡酱 70 克

฿59.00

SKU: BE-011
Category: Curry Pastes

How to cook Tom Kha Risotto

Follow these easy steps to bring authentic Thai flavors to your dishes.

STEP 1
- Make the Tom Kha broth: In a saucepan on a medium heat: add water and bring to a boil with the BE tom kha paste (+optional herbs if you have)
STEP 2
- Add BE coconut cream and bring to a boil.
STEP 3
- Add your seasonings: BE fish sauce, sugar. Mix well and keep hot
STEP 4
- Make the Risotto: On medium heat, heat a saucepan, add olive oil and butter until butter has melted.
STEP 5
- Add garlic and shallots until aroma develops.
STEP 6
- Add rice and salt, and stir for 3 minutes (until rice becomes slightly transparent).
STEP 7
- Add the white wine and reduce by 75%
STEP 8
- Add ½ cup of the hot tom kha broth. Keep stirring until rice absorbs and repeat by adding more stock little by little until the rice is 85% cooked (should have a little bite to it).
STEP 9
- Add the sliced mushrooms. Stir in.
STEP 10
- Add the thinly sliced chicken breast and stir until cooked.
STEP 11
- Season to taste: add pepper, parmesan cheese and a squeeze of lime juice and stir until well mixed. Serve on a plate, garnish with thinly sliced chives

Chef’s Tip

For a vegetarian risotto, replace chicken with more mushrooms and use light soya sauce instead of fish sauce for seasoning. Feel free to upgrde this recipe by adding some seasonal vegetables : green asparagus or peas, that you can simply blanched and stir into the preparation just before serving.

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