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Thai Chicken
Risotto


 I have a love/hate relationship with risotto.  I love that it is good for you and generally really tasty but I hate how much you have to stir it and the fact that
we (as a family) kind of overdosed on it when the kids were little.  I decided to re-visit it this week as it is a really good, healthy winter food but was met with groans from both teens when I said we were having risotto for dinner so I decided to try this slightly different take on it...and it was a hit! And I didn’t have to stir it! And it took 30 minutes!! WINNING

 Ingredients
.  500 gms chicken cut into bit sized pieces    
. 1 tbs peanut oil
 ·1 onion finely chopped
· 1 chilli finely chopped
 · 2 cloves garlic crushed and chopped      
. 4 kaffir lime leaves finely shredded (remove the middle stem thing)
 ·50gm packet of thai red curry paste
 ·1 ½ cups risotto (Arborio) rice
 ·2 cups chicken stock
 · 1 can reduced fat (lite) coconut milk
 · 2 tbs fish sauce
 · 200gm red capsicum sliced
 · Coriander for garnish

 Method
 ·  Pre-heat oven to 180°C
 ·  Heat oil in a oven proof casserole dish (one with a lid & handle that wont melt in the oven) and brown chicken.  Remove chicken and set aside for a few minutes whilst you..
 ·  Add the onion, chilli, garlic and half the kaffir lime leaves and cook until the onion is soft (2 – 3 minutes)
 ·  Add the rice and curry paste and stir until the rice is coated with the paste
 ·  Return the chicken to the pot and add the stock + ½ a cup of water.  Bring to the boil and then pop in the oven with the lid on for 25 minutes
 ·  Remove from the oven and add the coconut milk (I didn’t use all of the can), capsicum and fish sauce and cover and leave for a few minutes
 ·   Serve with chopped up coriander and kaffir lime leaves


 


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    Author

    Healthy eating advocate! Passionate about fruit and vegies and healthy food. I dream of a future where obesity doesn't exist.  The word eggplant makes me happy.

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