Thai Red Curry Risotto Recipe
This Thai Red Curry Risotto Recipe combines the best of Italian and Thai cuisines, delivering a unique fusion that’s creamy, spicy, and packed with exotic flavors. This dish takes the familiar comfort of risotto and elevates it with Thai red curry paste, coconut milk, and fresh herbs. Perfect for a cozy dinner or an impressive meal for guests, this risotto will awaken your taste buds with its rich, creamy texture and zesty, aromatic finish.
Equipment
- Large saucepan
- Ladle
- Wooden spoon
Ingredients
- 1 cup Arborio rice
- 2 tbsp Thai red curry paste
- 1 cup coconut milk
- 4 cups vegetable or chicken broth (kept warm)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Fresh basil or cilantro, for garnish
- Zest of 1 lime (optional, for garnish)
Instructions
- Heat oil in a large saucepan over medium heat. Sauté onions and garlic until softened.
- Stir in the red curry paste and cook for 1 minute to release its aromas.
- Add Arborio rice and cook, stirring, until lightly toasted, about 2 minutes.
- Begin adding warm broth, one ladle at a time, stirring constantly. Wait until the broth is absorbed before adding the next ladle.
- After about 15-18 minutes, when the rice is almost tender, stir in the coconut milk. Cook for another 5 minutes until the rice is creamy and al dente.
- Serve warm, garnished with fresh basil or cilantro and a sprinkle of lime zest if desired.
Notes
For a richer flavor, try adding a splash of fish sauce or a sprinkle of sugar to balance the spiciness. This dish can also be made vegetarian by using vegetable broth.
