In a large Dutch oven or saucepan, heat the olive oil over medium heat. Add the chicken and cook, stirring often, until browned on the outside but not cooked through. Remove and set aside in a bowl.

Add the onion and bell peppers and cook for about 5 minutes, or until just starting to soften. Add the garlic, ginger, lemongrass, and Arborio rice and cook for 1 to 2 minutes to toast the rice. Add in the curry paste and coconut milk and stir to thoroughly combine. Bring to a simmer and cook until the coconut milk has been absorbed, stirring frequently. Return the chicken to the pot.

Add the chicken broth, one cup at a time and cook until fully absorbed, stirring frequently. Continue to add broth and cook until the risotto is al dente, or add an additional ½ cup broth to have a softer risotto. Season to taste with salt and pepper. Add additional curry paste if you want it spicier. Add the lime juice and cilantro and stir to combine.

Serve immediately. Enjoy!