How to Cook Thai Chicken Risotto

How to Cook Thai Chicken Risotto

Ingredients Thai Chicken Risotto: 1 tbsp peanut oil 500 gr skinless chicken thigh fillet, cut into 2 cm cubes 1 onion, finely chopped 1 long red chili, seeds removed, thinly sliced 2 cloves of garlic, crushed 4 lime leaves*, remove the stems, finely sliced 11/2 cups (330g) arborio rice 1/4 cup (75g) Thai red curry paste 2 cups (500ml) chicken stock 1 cup (250ml) coconut cream 2 tbsp fish sauce 200 g green peas, peeled, chopped Sprigs of cilantro, to serve Asian fried shallots, to serve Half a lime (optional), to serve How to Make Chicken Risotto: Preheat the oven to 180°C. Heat the oil in a fireproof casserole over medium-high heat. Gradually add chicken and cook, turning, for 2-3 minutes until lightly browned. Remove chicken from casserole and set aside. Reduce heat to medium and add shallots, chilies, garlic, and 1/2 kaffir lime leaf. Cook, stirring frequently, for 2-3 minutes until onions are soft, then add rice and curry paste and cook, stirring to coat some grains, for another 1 minute. Turn chick…