If you’re craving a dish that bursts with rich, vibrant flavours, look no further than this Thai-inspired chicken served with shrimp relish risotto cakes. Using Karimix Shrimp Relish and Karimix Citrus & Lemongrass Sauce, this recipe offers a unique twist on traditional risotto, combining it with coconut milk, fresh coriander, and a zesty kick from the shrimp relish. Add in marinated chicken and stir-fried vegetables, and you’ve got a delightful dish that’s sure to wow at the dinner table.

Why Karimix Shrimp Relish?

Karimix Shrimp Relish is a game-changing ingredient that brings a savoury, umami-packed depth to any dish. It combines the richness of shrimp with a spicy punch, making it the perfect addition to this risotto cake, elevating the flavours and adding complexity. When paired with Karimix Citrus & Lemongrass Sauce, you get an aromatic balance of citrus, lemongrass, and savoury goodness that complements the dish in every bite.

Ingredients

For the Shrimp Relish Risotto Cakes:

• Oil for frying
• 6 shallots, chopped
• 4 red chilies, finely chopped
• 570g risotto rice
• Thai chicken stock (enough to slowly add to the rice, like traditional risotto)
• 2 tbsp Karimix Shrimp Relish
• 2 tins coconut milk
• 1 bunch of fresh coriander, chopped

For the Chicken and Garnishes:

• 20 chicken breasts
• 5 tbsp Karimix Citrus & Lemongrass Sauce
• 10 baby bok choy, cut into quarters
• Thickly sliced yellow and red peppers
• Beansprouts to serve

Instructions

Step 1: Prepare the Shrimp Relish Risotto Cakes

Start by heating oil in a pan. Add the chopped shallots and chilies, sautéing them lightly to bring out their aromatic flavours. Add the risotto rice to the pan and cook for a few minutes until it’s well-coated in the oil and softened.

Now, it’s time to begin making the risotto. Gradually add the Thai chicken stock to the rice, a little at a time, stirring consistently. This method allows the rice to slowly absorb the liquid and cook evenly. Once the rice is nearly cooked, stir in the Karimix Shrimp Relish for that essential burst of shrimp flavour.

After the rice has absorbed most of the stock, remove the pan from the heat. Stir in half a tin of coconut milk, season to taste, and fold in the freshly chopped coriander. Spread the risotto mixture onto a tray to chill, allowing it to firm up and be easy to shape into cakes later.

Step 2: Marinate the Chicken

While the risotto is chilling, coat the chicken breasts with Karimix Citrus & Lemongrass Sauce. Allow the chicken to marinate for at least 6 hours—overnight if possible—so that the tangy citrus and lemongrass flavours fully soak in.

Step 3: Cook the Chicken

Once the chicken has marinated, heat a pan over medium-high heat. Seal the chicken breasts by cooking them on both sides until they are golden brown. Next, pour in the remaining coconut milk and the retained marinade, braising the chicken gently in the liquid until it’s cooked through and tender.

Step 4: Fry the Risotto Cakes

Once the rice mixture has cooled and firmed up, form it into small, round cakes. Heat some oil in a separate pan and fry the rice cakes until they are golden and crispy on both sides. This will give them a satisfying crunch while still keeping that creamy risotto texture inside.

Step 5: Prepare the Vegetables

While the risotto cakes are frying, steam the baby bok choy until tender, and sauté or stir-fry the sliced yellow and red peppers and beansprouts briefly, just to soften them slightly while keeping their vibrant colour and crunch.

Step 6: Assemble the Dish

Now it’s time to bring everything together. On a plate, place a golden, crispy shrimp relish risotto cake as the base. Top with thick slices of the tender chicken breasts, then arrange the steamed bok choy, sautéed peppers, and beansprouts around the chicken. Spoon some of the fragrant cooking liquor from the chicken over the dish for added flavour and richness.

Why You’ll Love This Dish

1. Layered Flavors: From the rich, savoury shrimp relish in the rice cakes to the zesty, aromatic citrus and lemongrass marinade on the chicken, each component of this dish is packed with layers of flavour.
2. Crispy and Tender: The fried risotto cakes provide the perfect contrast to the tender chicken and vegetables, giving you a satisfying bite in every mouthful.
3. Perfectly Balanced: The coconut milk’s richness pairs beautifully with the sharpness of the coriander and the refreshing crunch of bok choy and peppers, offering a well-rounded meal that’s both comforting and fresh.
4. Versatile: While the recipe features chicken, you can easily swap it out for pork, beef, or even tofu for a vegetarian option. The shrimp relish and citrus sauce work well with a variety of proteins.

Tips for Success

• Make Ahead: Prepare the risotto cakes and chicken marinade in advance to cut down on time when it’s time to serve. The risotto cakes can be chilled in the fridge overnight, and the chicken can be marinated in the morning for an evening meal.
• Customization: Feel free to switch up the vegetables based on what you have on hand. Sautéed mushrooms, snap peas, or even thinly sliced carrots would work well in this dish.
• Rice Variations: If you want to experiment, try using a different type of rice like jasmine rice or even quinoa for a healthier alternative.

This Thai-inspired dish, featuring Karimix Shrimp Relish and Karimix Citrus & Lemongrass Sauce, brings a delightful balance of savoury, spicy, and refreshing flavours. With crispy rice cakes, succulent chicken, and vibrant vegetables, it’s a meal that will transport your taste buds to new heights.