Summary

Ingredients

• 100 g olive oil
• 2 chilli pepper (s), hot
• 2 bell peppers, red and yellow
• 150 g suar snap peas
• 1 shallot (s)
• 1 clove garlic
• 1 tablespoon curry paste, red (depending on the degree heat required)
• 20 g palm suar (alternatively raw cane suar)
• 200 g risotto rice (Carnaroli)
• 400 g coconut milk from a can (at least 80% coconut content)
• 300 ml vegetable stock
• salt
• 10 king prawns, frozen, thawed, peeled and deveined
• 1 lime (s), some zest it
• salt
• 2 stalks Thai basil

Print Recipe Pin Recipe

Instructions

1. For the chilli oil, put the olive oil in the bowl of the Kenwood Cooking Chef XL, attach the heat shield and the stirrer. Set the temperature to 100 degrees, stirring interval level 3.
2. In the meantime, cut the chili peppers into rings and add to the oil. Let stir for 3 - 5 minutes, then turn off the machine and put the oil and chilli in a bowl and let cool down a little.
3. For the risotto, wash and clean the peppers and cut into cubes of about 1 cm. Wash and clean the sugar snap peas. Put the shallot and the garlic in the multi-chopper together with the chopping knife and pulse until the desired consistency is achieved.
4. Put the coconut milk and the broth in a saucepan, stir, heat briefly and set aside.
5. Pour 1 tablespoon of chilli oil into the Kenwood Cooking Chef XL pan, attach the heat protection and the flexible stirrer. Set the temperature to 140 ° C and heat the oil for 30 seconds. Now add the shallot cubes, the garlic and the palm sugar and cook for 1 minute while stirring continuously.
6. Add the Thai curry paste, stir in for 30 seconds, then add the rice and a pinch of salt and stir everything together for 1 more minute.
7. Reduce the temperature to 100 ° C and set the stirring interval to level 1. Now pour in half of the coconut milk broth mixture. Let cook for a total of 16-20 minutes. After 10 minutes add the remaining coconut milk mixture and the diced paprika, after another 4 - 5 minutes add the snow peas.
8. After the time has elapsed, season with salt and pepper and let the risotto steep for 2 - 3 minutes with the machine switched off.
9. While the risotto is cooking, stick the prawns on skewers. Then heat some chilli oil in a pan and fry the prawns for 2 - 3 minutes on each side. Season to taste with salt and a little lime zest.
10. Garnish the risotto with the prawn skewers and some Thai basil and serve.
11. Without the prawns, the dish is vegan.