Thai Cod Risotto
A risotto made with arborio rice flavoured with Sharwood's Thai Green Curry Sauce, a rich and fragrant sauce flavoured with lemongrass and lime leaf
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175g arborio rice
1 small onion - finely chopped
2 Tbsp vegetable oil
50g unsalted butter
425ml(¾pt) chicken stock
1 jar Sharwood's Thai Green Curry
75g frozen peas
1Tbsp fresh chopped coriander
350g cod - thick loin
1 lime - sliced
null Fresh coriander to garnish
Cooking Method
Fry the onion in half the oil and butter until soft.
Add the rice and fry for 1 minute, stirring continuously, pour on the stock, simmer for 10 minutes uncovered.
Stir in the sauce, cover, simmer on a very low heat for 20 minutes or until most of the liquid has been absorbed, add the peas, continue cooking until all the liquid has been absorbed, stirring occasionally to prevent sticking.
Meanwhile heat the remaining oil and butter in a frying pan, fry the lime slices for 2 minute, add the fish and fry for 5 –10 minutes or until cooked.
Serve fish immediately with Thai risotto, garnished with lime slices and fresh coriander leaves.
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