Red Curry Chicken Risotto

Date: February 2020

Red Curry Chicken Risotto

Enjoy! (Serves 4)


  • 1 tablespoon peanut oil
  • 500g/1lb 2oz chicken thigh fillets, roughly chopped
  • 1 onion, finely chopped
  • 1 red pepper, roughly chopped
  • 1 fresh long red chilli, sliced thinly
  • 3 clove garlic, crushed
  • 300g/11oz arborio rice
  • 75g/3oz red curry paste
  • 500ml/18floz chicken stock
  • 125ml/4floz water
  • 4 kaffir lime leaves, sliced thinly
  • 250ml/9floz coconut cream
  • 125g/4oz green beans, trimmed, halved and blanched
  • Handful/30g baby spinach leaves, roughly chopped
  • Freshly chopped coriander to garnish


Preheat oven to 200°C (180°C fan).

Heat half the oil in a large flameproof casserole dish add the chicken and cook until browned. Remove and set aside.

Heat the remaining oil in same dish and cook onion and pepper until softened.  Add the chilli and garlic, stirring for a couple of minutes Add rice and curry paste and stir for 1 minute until everything is coated in the paste.

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. Put on the hob to bring back to temperature then remove from the heat, cover and stand for 10 minutes. Season to taste; serve sprinkled with coriander.

Next month: Feta crusted Rack of Lamb with Tomato sauce

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