Thai Red Curry Risotto
Indulge in a fusion of creamy comfort and bold flavors with this Thai Red Curry Risotto. This one-pot dish harmoniously blends Italian cooking techniques with the vibrant spices of Thai cuisine. Arborio rice is lovingly simmered with warm vegetable stock until tender, then elevated with the rich, spicy kick of Thai red curry paste, a splash of creamy coconut milk, and a dash of tangy lime juice. Red bell pepper and baby spinach add freshness and bright color, while aromatic ginger, garlic, and fresh basil infuse every bite with irresistible depth. Perfectly balanced with a touch of fish sauce and sugar, this risotto is finished with a garnish of crisp green onions for a stunning presentation. It’s an easy, restaurant-quality meal that’s naturally gluten-free and perfect for entertaining or a cozy night in.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons Thai red curry paste
- 1.5 cups arborio rice
- 5 cups vegetable stock
- 1 cup unsweetened coconut milk
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- 1 teaspoon sugar
- 1 medium red bell pepper, thinly sliced
- 2 cups baby spinach
- 0.25 cup fresh basil leaves, chopped
- 2 stalks green onions, sliced (for garnish)
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
Instructions
Heat the olive oil in a large, heavy-bottomed pan over medium heat.
Add the chopped onion and sauté until soft and translucent, about 3-4 minutes.
Stir in the garlic and ginger, cooking for another minute until fragrant.
Add the Thai red curry paste and stir well to evenly coat the onion mixture.
Pour in the arborio rice, stirring constantly for 1-2 minutes to lightly toast the grains.
In a separate pot, warm the vegetable stock over low heat. Keep it warm throughout the cooking process.
Add a ladleful of warm vegetable stock to the rice mixture, stirring until the liquid is almost fully absorbed.
Continue adding stock one ladle at a time, stirring frequently, allowing each addition to be absorbed before adding the next. This process should take about 20-25 minutes.
When the rice is nearly cooked, stir in the coconut milk, fish sauce, lime juice, and sugar. Cook for another 3-5 minutes until the rice is creamy and tender.
Add the red bell pepper and baby spinach, cooking for a few minutes until the vegetables are just tender.
Season with salt and pepper to taste.
Remove the pan from heat and stir in the fresh basil leaves.
Serve warm, garnished with sliced green onions and additional basil leaves if desired.
Nutrition Facts
Calories |
1356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6096 mg | 265% | |
| Total Carbohydrate | 204.4 g | 74% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 37.9 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 874 mg | 67% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3122 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
