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!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

Rinse the barley thoroughly under cold water and set it aside.

Step 2

Cut the chicken breasts into bite-sized pieces and season lightly with salt and pepper.

Step 3

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.

Step 4

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.

Step 5

Stir in the red curry paste and cook for another minute, allowing the flavors to meld.

Step 6

Add the rinsed barley to the pan and stir well to coat it with the aromatic mixture.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Taste and adjust the seasoning, adding more lime juice, fish sauce, or salt if desired.

Step 11

Remove from heat and stir in the chopped cilantro and sliced scallions.

Step 12

Garnish with additional cilantro, scallions, and sliced red chili if desired. Serve hot and enjoy your Thai Chicken Barley Risotto!

Nutrition Facts

Serving size	1774 grams (1774.0g)

Amount per serving	% Daily Value*
Calories	1312

Total Fat 46.50g	60%
Saturated Fat 28.80g	144%
Polyunsaturated Fat 1.50g
Cholesterol 303mg	101%
Sodium 4452mg	194%
Total Carbohydrate 94.80g	34%
Dietary Fiber 9.30g	33%
Total Sugars 29.10g
Protein 127.00g	254%

Vitamin D 52IU	260%
Calcium 219mg	17%
Iron 10mg	53%
Potassium 2437mg	52%

*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.

Source of Calories

Fat: 32.1%

Protein: 38.9%

Carbs: 29.0%