Green curry risotto with grilled chicken
( SERVES 2 )
27/8/2005
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Ingredients
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| 2 tbsp | Thai green curry paste |
| 2 tbsp | Oil |
| 2 cups | Arborio rice |
| 1 | Kaffir lime leaf |
| 6 cups | Chicken stock |
| 1 | Red pepper |
| 2 | Chicken breasts |
| 1 tsp | Salt & freshly ground pepper |
| 12 | Cherry tomatoes |
| 1½ cups | Baby spinach |
Directions
- Place curry paste and oil in a large deep-sided frying pan. Cook, stirring over medium heat for one minute. Stir in rice and kaffir lime leaf. Add one cup of hot stock and stir until stock is absorbed. Continue in this manner, adding stock, one cup at a time, until all stock has been absorbed and rice is tender.
- Cut pepper in half, remove seeds and chop flesh finely. Stir into rice mixture. Remove kaffir lime leaf. Cover pan.
- Grill chicken and sprinkle with salt and pepper. Stir tomatoes and spinach through rice. Reserve two cups of risotto for Green Curry Risotto Cakes. Serve remaining risotto with grilled chicken.
Wine Match
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