Cooking Thai Chicken Risotto with Daniel S andercock

1. CookingThai Chicken Risotto withDaniel Sandercock

3. Method • 1. Preheat the oven to 180°C. • 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 pieces • 1 red onion, finely chopped • 1 small red chilli, seeds removed, thinly sliced • 2 t minced garlic • 2 kaffir lime leaves, stems removed, finely shredded • 1 cup Arborio rice • 2 T Thai red curry paste • 1 cup (250ml) chicken stock • ½ cup coconut cream • 1 T fish sauce • 6 green beans, trimmed, chopped Thai Chicken Risotto Recipe