Thai Chicken Risotto

Delicious Magazine has provided another winner, and it's super easy because you start it off in a heavy casserole dish on top of the stove, then plonk it in the oven for about half an hour to finish it off.

Quantities are for 6, so you can adapt it for however many people you're cooking for

You need:

Peanut oil
500 gr chicken thigh fillets, cut into 2cm pieces
1 onion finely chopped
1 red chilli, chopped and de-seeded
2 cloves of garlic, crushed
4 kaffir lime leaves finely shredded
1 1/2 cups arborio rice
1/4 cup Thai red curry paste
2 cups chicken stock  (I used water)
1 cup coconut cream
2 tbsp fish sauce
200 gr green beans, trimmed and chopped
Coriander, fried Asian shallots and lime wedges (to serve)

Preheat oven to 180 c
Heat oil in flame proof casserole dish and then add the chicken in batches and fry until browned. Remove the chicken and add the onion, chilli, garlic and half the kaffir lime leaves and fry for a couple of minutes, stirring constantly. Add the rice and curry paste and stir to coat the grains
Return the chicken to the dish with the stock and half a cup of water. Let it simmer then cover with the lid and cook in the oven for about 25 minutes or until most of the liquid has been absorbed. Remove from the oven and stir in the coconut cream, fish sauce and beans then cover and let stand for 10 minutes.


Top the risotto with the chopped coriander, fried Asian shallots and remaining kaffir lime leaves and serve with lime wedges.

Dinner is served