Thai Chicken Barley Risotto
Elevate your weeknight dinner game with this irresistible Thai Chicken Barley Risotto—an exotic twist on classic comfort food. This creamy dish combines the nutty texture of barley with the bold flavors of Thai cuisine, featuring tender chicken, aromatic coconut milk, and a vibrant medley of red curry paste, lime juice, and fresh ginger. Sautéed shallots and garlic infuse the risotto with depth, while a splash of fish sauce and soy sauce adds umami-rich complexity. Finished with a sprinkle of fresh cilantro, scallions, and optional red chili for a spicy kick, this hearty one-pot meal is perfect for a cozy dinner or an impressive meal to share. Ready in just an hour, it’s a wholesome culinary adventure bursting with flavor!
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Recipe Information
Ingredients
- 1 cup Barley
- 2 pieces Chicken breast (boneless, skinless)
- 1 cup Coconut milk
- 3 cups Chicken broth
- 1 medium Shallot (finely diced)
- 2 cloves Garlic (minced)
- 1 teaspoon Fresh ginger (grated)
- 2 tablespoons Coconut oil
- 1 tablespoon Fish sauce
- 1 tablespoon Soy sauce
- 2 tablespoons Lime juice
- 1 teaspoon Brown sugar
- 1 tablespoon Red curry paste
- 0.25 cup Fresh cilantro (chopped)
- 2 stalks Scallions (sliced)
- 1 piece Red chili (thinly sliced, optional)
Instructions
Rinse the barley thoroughly under cold water and set it aside.
Cut the chicken breasts into bite-sized pieces and season lightly with salt and pepper.
In a large skillet or saucepan, heat 1 tablespoon of coconut oil over medium heat. Sear the chicken pieces until golden brown on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.
Add the remaining 1 tablespoon of coconut oil to the pan. Sauté the diced shallot, minced garlic, and grated ginger until fragrant and softened, about 2-3 minutes.
Stir in the red curry paste and cook for another minute, allowing the flavors to meld.
Add the rinsed barley to the pan and stir well to coat it with the aromatic mixture.
Pour in 2 cups of chicken broth, stirring to combine. Adjust the heat to medium-low and let the barley simmer, stirring occasionally, until most of the liquid has been absorbed.
Gradually add the remaining 1 cup of chicken broth, 1/2 cup at a time, allowing each addition to absorb before adding the next. This process should take about 30 minutes in total, yielding tender but slightly chewy barley.
Once the barley is nearly cooked, return the seared chicken to the pan. Stir in the coconut milk, fish sauce, soy sauce, lime juice, and brown sugar. Simmer for another 5-7 minutes, stirring occasionally, until the chicken is cooked through and the mixture is creamy.
Taste and adjust the seasoning, adding more lime juice, fish sauce, or salt if desired.
Remove from heat and stir in the chopped cilantro and sliced scallions.
Garnish with additional cilantro, scallions, and sliced red chili if desired. Serve hot and enjoy your Thai Chicken Barley Risotto!
Nutrition Facts
Calories |
326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 1133 mg | 49% | |
| Total Carbohydrate | 24.2 g | 9% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 7.8 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 57 mg | 4% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 619 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
