Thai Inspired Arancini Balls

These are a favorite with friends and family. Inspired by a Thai Chicken Risotto recipe these "arancini" are something different and surprising taking on the on the true flavors of Asia!

What you’ll need

500gm chicken thigh fillets

1 onion finely chopped

2 cloves garlic, crushed

4 kaffir lime leaves, finely shredded

11/2 cups arborio rice

2 cups chicken stock

1/4 cup Thai red curry paste

2 tablespoons fish sauce

2 tablespoons brown sugar

1 can coconut milk

Plain flour

Panko bread crumbs

3 eggs

Oil (vegetable or canola)for shallow frying

Olive oil

Lime or lemon wedges to serve

Method

Chop chicken thighs into 1cm pieces and add to an oven and cook top proof casserole dish with a dribble of olive oil. Cook over high heat until sealed and starting to brown. Remove to a plate.

Lower the heat and add onion, cook gently till soft. Add the Thai curry paste and finely chopped kafir lime leaves, cook for 2 minutes then add rice and garlic and cook for a further 2 minutes stirring consistently.

Return chicken to the pan then add the stock and bring to a simmer. Place the lid on and cook in a preheated 180oC oven for 25 minutes.

Remove from the oven, add the coconut milk, fish sauce and brown sugar, stir well then cover for 10 minutes.

Allow the mixture to cool completely (I do it the night before). Add 1 egg and mix thoroughly then take heaped tablespoons of the mixture, shape into a ball, compacting well and place on a plate. Once all the mixture has been spooned out return to the fridge for about 1 hour to set.

Taking each ball roll in flour, dip in the whisked egg and then into the breadcrumbs, patting on firmly. Return to the fridge for a further hour to set.

Preheat oven to 200oC. Shallow fry the balls in the oil until brown and crispy, remove and  drain on absorbent paper.

Place arancini on an oven sheet and place in the heated oven for 5—10 minutes to ensure middle is cooked and heated through. Serve with lime or lemon wedges.

  Tips:

 * If you would like to serve this as a risotto meal instead of arancini, add ¹/₂ cup frozen peas or partially cooked beans when adding the coconut milk at the end. Serve with coriander, fried shallots and chopped cashews.

* Arancini can be fried 1 hour before serving. To reheat, place in a hot oven (220oC) for 10 minutes just before serving.