- Prep:
- 15 min
- Cook:
- 25 min
- Serves:
- 4
Ingredients
- 1 tbsp (20ml) peanut oil
- 500g skinless chicken thigh fillets, trimmed, cut into 2cm pieces
- 1 onion, diced
- 1 long red chilli, seeds removed and finely chopped
- 2 cloves garlic, finely chopped
- 2 kaffir lime leaves, stems removed and finely shredded
- 1 1/2 cups (300g) arborio rice
- 1 tbsp Thai red curry paste
- 3 cups (750ml) chicken stock
- 2 tsps Queen Natural Coconut Essence
- 2 tbsps fish sauce
- 200g green beans, trimmed, chopped
Method
-
Step 1
Heat the oil in a saucepan over medium-high heat. In batches, add the chicken and cook, turning, for 2-3 minutes until browned. Remove the chicken from the saucepan and set aside.
-
Step 2
Reduce heat to medium and add the chopped onion, chilli, garlic and kaffir lime leaves. 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 another minute. Return the chicken to the saucepan.
-
Step 3
Add the stock one ladleful at a time, stirring until all the liquid has been absorbed before adding the next batch. Towards end of cooking, test the risotto frequently as the stock runs low, to avoid overcook-ing. You may not need to use all of the stock.
-
Step 4
Combine coconut essence and fish sauce, add to risotto with beans, and stir well. Cover and stand for 5 minutes.
