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Homemade Thai Red Curry Risotto photo

Thai Red Curry Risotto

This Thai Red Curry Risotto is a creamy, vibrant dish that combines traditional risotto with exciting Thai flavors!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

For the Risotto:
  • 2 tablespoons coconut oil
  • 3/4 lb boneless skinless chicken thighs cut into bite-sized chunks
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 2 teaspoons grated or finely minced ginger
  • 3/4 cup arborio rice
  • 3 tablespoons red curry paste
  • 2 1/2 cups chicken broth warmed
  • 1 1/2 cups coconut milk divided
  • 1 tablespoon lime juice freshly squeezed
  • 1 tablespoon brown sugar
  • 1 tablespoon soy sauce
  • 4 baby bok choy sliced into 1/2-inch strips
  • 1 cup cherry tomatoes halved
  • 1 cup cubed pineapple chunks
  • small handful basil leaves torn or cut into ribbons

Equipment

  • Heavy-bottomed pot
  • Wooden spoon
  • Measuring cups and spoons
  • Sharp knife
  • Cutting board

Method
 

Cooking Instructions:
  1. In a heavy-bottomed pot, heat 2 tablespoons of coconut oil over medium heat. Once melted, add the finely chopped onion and sauté until translucent, about 4-5 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
  2. Add the bite-sized pieces of chicken thighs to the pot. Cook until the chicken is browned on all sides, about 5-7 minutes. Make sure to stir occasionally to ensure even cooking.
  3. Once the chicken is cooked, add the arborio rice to the pot. Stir the rice into the mixture, allowing it to toast for about 1-2 minutes.
  4. Stir in the red curry paste, ensuring that it coats the rice and chicken evenly.
  5. Pour in 2 1/2 cups of warmed chicken broth, one ladle at a time, stirring continuously. Allow the rice to absorb the broth before adding more, about 18-20 minutes.
  6. Once the rice reaches your desired consistency, stir in 1 cup of coconut milk, lime juice, brown sugar, and soy sauce. Mix well and allow it to simmer for a few more minutes.
  7. Fold in the sliced bok choy, cherry tomatoes, and cubed pineapple. Cook until the vegetables are tender but still vibrant, about 3-5 minutes.
  8. Remove the pot from heat and stir in the remaining 1/2 cup of coconut milk for extra creaminess. Garnish with torn basil leaves before serving.

Notes

  • Make sure to stir continuously for a creamy texture.
  • Adjust the acidity with lime juice to brighten flavors.
  • Feel free to substitute chicken with tofu for a vegetarian version.