Name: Red curry chicken risotto
Prep time: 10 min
Cook time: 65 min
Total time: 75 min
Yield: 4
Ingredients: 1 tablespoon peanut oil; 500 gram chicken thigh fillets, chopped coarsely; 1 medium brown onion (150g), chopped finely; 1 medium red capsicum (200g), chopped coarsely; 1 fresh long red chilli, sliced thinly; 3 clove garlic, crushed; 1 1/2 cup (300g) arborio rice; 1/4 cup (75g) red curry paste; 2 cup (500ml) chicken stock; 1/2 cup (125ml) water; 4 kaffir lime leaves, sliced thinly; 1 cup (250ml) coconut cream; 125 gram green beans, trimmed, halved; 30 gram baby spinach leaves, chopped coarsely; 1/4 cup baby spinach leaves, chopped coarsely

Red curry chicken risotto

Bring the heat with this wonderful red curry risotto dish, complete with chunks of chicken and beans.

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Serves 4

Prep

10M

Cook

1H 5M

Total

1H 15M

Ingredients

1 tablespoon peanut oil

500 gram chicken thigh fillets, chopped coarsely

1 medium brown onion (150g), chopped finely

1 medium red capsicum (200g), chopped coarsely

1 fresh long red chilli, sliced thinly

3 clove garlic, crushed

1 1/2 cup (300g) arborio rice

1/4 cup (75g) red curry paste

2 cup (500ml) chicken stock

1/2 cup (125ml) water

4 kaffir lime leaves, sliced thinly

1 cup (250ml) coconut cream

125 gram green beans, trimmed, halved

30 gram baby spinach leaves, chopped coarsely

1/4 cup baby spinach leaves, chopped coarsely

Method

1.Preheat oven to 200°C (180°C fan).

2.Heat oil in a large flameproof casserole dish; cook chicken until browned. Remove from dish.

3.Heat remaining oil in same dish; cook onion, capsicum, chilli and garlic, stirring, until onion softens. Add rice and paste; cook, stirring, for 1 minute.

4.Return chicken to dish with stock, the water and lime leaves. Cover with foil; bake for 50 minutes, stirring occasionally, or until rice is tender. Remove from oven; stir in coconut cream, beans and spinach. Cover; stand for 10 minutes. Season to taste; serve sprinkled with coriander.

Use a milder curry paste if you can’t tolerate hot heat, or if serving to children. You will need a large flameproof casserole dish for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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