1 Tablespoon of Oil
500grams of Chicken Thighs cut into bites size pieces
1 long Red Chili, seeds removed, thinly slices or 1 teaspoon of crushed Chili
2 Garlic Cloves or 1 teaspoon of crushed Garlic
4 Kaffir Lime leaves, very finely chopped (Removed stems)
1 1/2 cups (350 Arborio Risotto Rice
1/4 cup (75g) Thai Red Curry Paste
2 cups (500mls) Chicken Stock
1 cup (250ml) Coconut Cream
1/2 (125mls) of water
1 tablespoon of Fish Sauce
Pre heat the oven to 180C
Heat the oil in a flameproof casserole over medium-high heat.
If you do not have, a pot that can sit on the stovetop but can be used in the oven. Cook this dish in a deep fry pan until you get to the oven stage.
In batches, add the oil and when it is hot cook the chicken, turning for 2-3 minutes until browned. Remove the chicken from the casserole pot or fry pan and set aside.
Reduce heat to medium and add the onion, chili, garlic and half of the kaffir lime leaves. Cook, stirring constantly for 2-3 minutes until the onion is soft and the mixture is fragrant. Add the rice and curry paste and cook, stirring to coat the grains for a further 1 minute.
Now transfer the rice mix into your over casserole pot if you are using a fry pan.
Return the chicken to the casserole pot with the chicken stock and 1/2 cup (125mls) of water, stir gently. Cover with a lid and cook in the over for 25 minutes or until most of the liquid has been absorbed. Remove from the oven and stir in the coconut cream, fish sauce, beans, shallots and the rest of the kaffir lime leaves, then cover and let it stand for 10 minutes.
I left my pot in the oven, which was turned off just to keep the heat constant.
Top each plated serve with coriander with a 1/2 a lime on the side.
The half a lime is optional
This recipe serves 4 people
Preparation: 20 minutes
Cooking time: 40 minutes