Thai Chicken Risotto

I got really excited cooking this dish, and I must admit that after months of being uninspired in the kitchen, it was exciting trying out a new dish again, and I planned this ahead with grocery shopping list and all. When I announced at work that I would be cooking this that night, I got strange looks from the... traditional kitchen purists among us. I always enjoy combining different elements and flavours, but as Nick pointed out over dinner, eating rice soaked in curry isn't much different from this dish. The spice is also perfect for a cold winter's night!

1 tbs peanut oil
500g skinless chicken thigh fillets, trimmed, cut into 2cm pieces
1 onion, finely chopped
1 long red chilli, seeds removed, thinly sliced
2 garlic cloves, crushed
4 kaffir lime leaves, stems removed, finely shredded
1 1/2 cups (330g) arborio rice
1/4 cup (75g) Thai red curry paste
2 cups (500ml) chicken stock
1 cup (250ml) coconut cream
2 tbs fish sauce
200g green beans, trimmed, chopped
Coriander sprigs, fried Asian shallots and lime halves (optional), to serve

Preheat the oven to 180 deg C.

Heat the oil in a flameproof casserole over medium-high heat. In batches, add the chicken and cook, turning, for 2-3 minutes, until browned. Remove the chicken from the casserole and set aside.

Reduce the heat to medium and add the onion, chilli, garlic and half the 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 further 1 minute.

Return the chicken to the casserole with the stock and 1/2 cup (125ml) water. Bring to a simmer, then cover with a lid and cook in the oven for 25 minutes or until most of the liquid has been absorbed. Remove from the oven and stir in the coconut cream, fish sauce and beans, then cover and stand for 10 minutes.

Top risotto with coriander, fried Asian shallots and remaining kaffir lime leaves and serve with lime halves, if using.