Method

• 1.
  Preheat oven to 180°C.
• 2.
  Heat 1 tablespoon of oil in a pan and add onion. Cook over medium heat for 1 minute until softened. Add garlic and curry paste. Cook for 1 minute to release flavours. Add rice and cook, stirring, for 1-2 minutes. Stir in stock, coconut milk and half the lime leaves. Season with salt and pepper. Bring to the boil over high heat. Remove from heat and set aside.
• 3.
  Carefully pour the mixture into a greased ovenproof dish, cover with aluminium foil and bake for 15 minutes. Remove from oven and stir well. If mixture is too dry, add 1/2 cup water or stock. Cover and bake for 10 more minutes. Stir in half the seafood, cover and bake for a further 10 minutes until seafood is cooked through.

• 4.
  Meanwhile, toss remaining seafood in the seasoned flour.
• 5.
  Heat remaining oil in a clean frying pan, and when it's hot, add the seafood and cook over high heat until crisp.
• 6.
  Stir the risotto well. Top with pan-fried seafood and garnish with remaining lime leaves.