When I created my blog over 10 years ago, the reason I started was to have an online repository for my recipes, that I could refer to when travelling and visiting our children, where I generally found myself in the kitchen cooking, of course.
I think it's time to thank you, my loyal readers sincerely for your support over the years, reading and commenting on my blog. I really appreciate it and it certainly makes the whole experience meaningful, enjoyable and worthwhile. I have made some lovely local and international foodie friends along the way, such a bonus and whom I hear from on almost a weekly basis now. Some close friends often give me personal comments about my recipes and my blog, even though they don't comment on the actual blog so that also keeps me feeling enthusiastic and energised. Some weeks there are hardly any online comments to my posts although the statistics which I have access to show that it has been read quite a lot. When that happens I remind myself that whilst it's lovely to hear from my readers, that wasn't my original intention, and it's great that my blog has grown to the extent it has. I've grown with it in many ways, ha ha, and also really enjoy the writing process as well as the cooking. It all takes time though.
We plan to take a road trip North in a while, perhaps driving to Darwin, where there is a great food culture, so the blog posts will be less frequent however I will try to post on Instagram more frequently which is easier. If you would like to follow our adventures and cooking experiences, you can follow me or check up on me on Instagram at @happy_retirees_kitchen. I'll look forward to hearing from you all. I'll try to comment on my favourite blogs that I follow along the way, but sometimes it seems to be difficult to do that from my phone when travelling, but reassured I won't have forgotten you. Apologies this is all a bit rushed today, there's a lot going on....
1 tablespoon peanut or vegetable oil
500 g skinless chicken thigh fillets, trimmed, cut into 2 cm 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 (330 g) arborio rice
1/4 cup (75 g) Thai red curry paste
2 cups (500 ml) 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 stove proof and ovenproof casserole dish over medium-high heat.
Add the chicken to the dish in batches and cook, turning for 2-3 minutes until browned.
Remove the chicken as it is cooked from the casserole dish and set aside on a rimmed plate.
Reduce the stovetop 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 (125 ml) 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 if you have them, and remaining kaffir lime leaves and serve with lime halves if using.
I also served this with my Sweet Chill Jam.
Kaffir lime leaves and fried Asian shallots are available from the Asian food shops.
*smile* Travelled back-and-forth across the so-called Pond to finally end up at a recipe I shall definitely copy soonest ! Cook a fair amount of Thai and an awful lot of Australasian and love stirring risotto ! I am from the Southern Highlands south of Sydney - thus a 'bit' southern than you . . . but very interested in what appears on your plate :) !!! Hope my subscription is firmly in place . . .ReplyDelete
Thanks so much for connecting to my blog Eha, your subscription should deliver to your inbox when I post. I think we Australians enjoy cooking and eating Vietnamese and Thai food, I'm always creating delicious recipes for those cuisines.Delete
East meets west...a perfect meal, I would say. Sounds really wonderful with sweet chilli jam.ReplyDelete
Thanks Angie, my chilli jam is a nice condiment to serve with so many dishesDelete
Now, that's a risotto right up my ally. I've tried oven risotto a few times with mixed results, but I'm willing to give it another try. I'm not a big fan of stirring either.ReplyDelete
I hope you have a grand road trip and enjoy writing and posting at your leisure.
It's so nice to hear from you Ron. Please let me know how you enjoy this risotto if you manage to make it.Delete
Pauline - I absolutely love standing over the stove stirring a risotto! It is my most zen time of day. :) That said, I am not averse to trying this wonderful fusion dish you have created! Wonderful flavors!!ReplyDelete
Yes stirring a risotto can be very relaxing, I get you, it just depends on what else is happening I suppose. This is great for entertaining when time can be at a premium.Delete
I love these flavors, especially the keffir. And the method really has my attention! I very much enjoy reading your blog, but the idea that you might have to be a bit flexible about it while you explore life's adventures is wonderful!ReplyDelete
Thanks Jeff, I'm very fortunate to be able to grow a kaffir lime tree, and many Asian herbs. Thankyou for your nice words:)Delete
I like making stovetop risotto, but I sometimes make an oven version, too. Yours looks great! Have a wonderful trip. We'll be waiting for you to get back and share your food adventures with us. :-)ReplyDelete
Thanks so much KR, looking forward to some foodie adventures.Delete
i tend to make baked rice dishes rather than risotto cos i'm just too lazy :-) and they taste pretty darn good. Enjoy your trip. I know what you mean about commenting. i can almost never comment via my mobile, only when on the laptop. Gawd knows why they make it so hard!! Congrats on 10 years blogging. it's 9 years for me this year. the time has flown!!!ReplyDelete
Thanks Sherry, yes the time has flown since I retired and started blogging.Delete
I love short cuts and faster ways to cook. Your dish is so attractive!ReplyDelete
Thanks so much Carol, I had fun with this dish and the photography.Delete
this sounds great Pauline. Coconut cream makes everything great! :-)ReplyDelete
Sherry, the coconut cream worked so well in this dish, I always have it on hand. Thanks so much for your comment.Delete
I haven't made risotto in ages, looks delicious.ReplyDelete
Thanks so much Amalia.ReplyDelete
What a delicious sounding risotto! Thanks for sharing your recipes Pauline and I hope you have a wonderful time during your travels! :)ReplyDelete
Thanks so much Lorraine, looking forward to some great experiences to share.Delete