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Thai-inspired baked risotto
Apr. 17th, 2012 09:32 pmInspired by I Can Cook's baked risotto, today Judith and I made our own Thai-themed version. It was good.
Tear up one bag of bak choi, one pepper (we used green), and 125g mushrooms. Add two chopped spring onions and a bag of cooked prawns. Put them all in a lidded oven proof dish with four cups of short grain rice. Whisk one teaspoon of Thai red curry paste into a tin of coconut milk, and pour over.
Bake with the lid on at 200degC for thirty minutes.
You could of course use different veg and different meat/fish or nothing (maybe add tofu or extra mushrooms?) instead of the prawns.
Tear up one bag of bak choi, one pepper (we used green), and 125g mushrooms. Add two chopped spring onions and a bag of cooked prawns. Put them all in a lidded oven proof dish with four cups of short grain rice. Whisk one teaspoon of Thai red curry paste into a tin of coconut milk, and pour over.
Bake with the lid on at 200degC for thirty minutes.
You could of course use different veg and different meat/fish or nothing (maybe add tofu or extra mushrooms?) instead of the prawns.
