This is the simplest way to make a risotto that I have yet found. A few months ago I cooked another version of this dish, which involved standing at the stove stirring the rice for what seemed like hours. Have you been there as well cooking a risotto? With this dish, the work is mostly done by your oven and perfectly. There is some browning of chicken and the fresh ingredients initially on the stove top but then the oven does the rest. The flavours are everything you expect of Thai food, with a perfect mix of sweet, sour and spicy. The coconut cream blends all of these flavours together beautifully.
