Thai Chicken Risotto

CookingThai Chicken Risotto with Daniel Sandercock

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Thai Chicken Risotto RecipeMethod

1. Preheat the oven to 180C.2. Heat the oil in a frying pan over medium-high heat. 3. In batches, add the chicken and cook, turning, for 2-3 minutes until browned. 4. Remove the chicken.5. Reduce heat to medium and add the onion, chilli, garlic and half the kaffir lime leaves. 6. Cook, stirring constantly, for 2-3 minutes until the onion is soft, then add the rice and curry paste and cook, stirring to coat the grains, for a further 1 minute.7. Return the chicken to the pan with the stock and 1/2 cup (125ml) water. 8. Bring to a simmer, then cover with a lid and cook in the oven for 25 minutes or until most of the liquid has been absorbed. 9. Remove from the oven and stir in the coconut cream, fish sauce and beans.10. Top risotto with coriander,, remaining kaffir lime leaves, and chilli to serve. Ingredients

1 chicken thigh fillets, trimmed, cut into 2cm pieces1 red onion, finely chopped1 small red chilli, seeds removed, thinly sliced 2 t minced garlic2 kaffir lime leaves, stems removed, finely shredded 1 cup Arborio rice2 T Thai red curry paste 1 cup (250ml) chicken stock cup coconut cream 1 T fish sauce 6 green beans, trimmed, chopped

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