Smoky Brisket & Chives Risotto with Coconut Flavor
A Deliciously Smoky Brisket and Chives Risotto Infused with Coconut
Introducing a ‘Brisket and Chives Risotto’ that’s perfect for camping or a special meal! This risotto is deeply flavored with a Thai-inspired ‘Poo Pad Pong Karee’ sauce, featuring a subtle coconut aroma and a delightful blend of savory and spicy notes that coat every grain of rice. Topped generously with thinly sliced beef brisket, grilled to smoky perfection, and fresh, nutrient-rich chives, this dish is a feast for both the eyes and the palate. Feel free to substitute the brisket with shrimp, squid, scallops, clams, pork belly, or other beef cuts for a variation. This versatile recipe promises an unforgettable taste experience! Don’t miss the exciting YouTube video for a visual guide! 😀
Main Ingredients- Beef brisket slices for 2-3 servings
- 2 servings of instant rice (or 2 bowls of leftover rice)
- A generous handful of fresh chives
Special Sauce Ingredients- 2/3 can of coconut milk (or 1 can, adjust for consistency)
- 2 cubes of firm curry (store-bought)
- 1-2 Tbsp paprika powder
- A pinch of dried rosemary (optional)
- 1/2 Tbsp black pepper
- 2 Tbsp fine red chili powder
- 2/3 can of coconut milk (or 1 can, adjust for consistency)
- 2 cubes of firm curry (store-bought)
- 1-2 Tbsp paprika powder
- A pinch of dried rosemary (optional)
- 1/2 Tbsp black pepper
- 2 Tbsp fine red chili powder
Cooking Instructions
Step 1
In a warmed pan, pour in the coconut milk and add the firm curry cubes. Gently heat over low to medium-low heat, stirring until the curry dissolves completely without any lumps. Avoid high heat to prevent sticking.
Step 2
Once the curry and coconut milk are well combined, add the paprika powder, rosemary, black pepper, and red chili powder. Stir thoroughly to integrate all the spices and create your flavorful sauce.
Step 3
Add the instant rice (or leftover rice) to the sauce. Gently mix with a spatula, being careful not to break the rice grains, ensuring the sauce coats every grain. Cook over medium-low heat, allowing the risotto to thicken. If it becomes too thick, you can add a little more coconut milk.
Step 4
Heat another pan until hot. Add the beef brisket slices and cook until golden brown and slightly crispy, turning them over to render the fat and develop a smoky flavor. Aim for a nice char.
Step 5
Transfer the finished risotto to a serving bowl. Generously pile the pan-fried brisket slices on top, creating a visually appealing mound.
Step 6
Finally, wash and roughly chop the fresh chives. Scatter them generously over the brisket and risotto. The freshness and slight peppery bite of the chives will perfectly complement the rich flavors of the dish. Enjoy your delicious meal!
