Baking

Red curry chicken risotto

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

Red curry chicken risotto

4
10M
1H 5M
1H 15M

Ingredients

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

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