Thai Red Curry Risotto
This Thai Red Curry Risotto is bursting with flavor! A creamy fusion of Italian risotto and vibrant Thai spices, it's comfort food at its finest.
Servings: 4 servings
Ingredients
- 2 tablespoons coconut oil
- 3/4 lb boneless skinless chicken thighs (about 4), cut into bite-sized chunks
- 1 large onion (finely chopped, about 3/4 cup chopped)
- 3 cloves garlic (minced, about 1 tablespoon chopped)
- 2 teaspoons ginger (grated or finely minced)
- 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 12oz can)
- 1 tablespoon lime juice (from 1 lime), or to taste
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 4 baby bok choy (tough core removed and sliced into 1/2-inch strips)
- 1 cup cherry tomatoes (halved)
- 1 cup pineapple chunks (cubed)
- small handful basil leaves (torn or cut into thin ribbons)
Instructions
- In a large skillet, heat the coconut oil over medium-high heat. Once the oil is hot, add the bite-sized chicken thighs. Sauté for about 5-7 minutes or until the chicken is golden brown and cooked through. Remove the cooked chicken from the skillet and set aside.
- In the same skillet, reduce the heat to medium and add the chopped onion, minced garlic, and ginger. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
- Add the arborio rice to the skillet, stirring to coat the grains with the oil and aromatics. Toast the rice for about 2 minutes until it starts to look slightly translucent.
- Stir in the red curry paste and mix well to ensure the rice is evenly coated. The aroma will be heavenly at this stage!
- Begin adding the warmed chicken broth, one ladleful at a time, stirring continuously. Wait until most of the liquid is absorbed before adding the next ladle of broth. This process will take about 20-25 minutes, and the rice should become creamy and al dente.
- Once the rice is nearly cooked, stir in 1 cup of the coconut milk, the cooked chicken, lime juice, brown sugar, and soy sauce. Allow it to cook for another 5 minutes, stirring occasionally.
- In the final minutes of cooking, add the sliced bok choy, cherry tomatoes, and pineapple chunks. Stir until the bok choy is wilted and the tomatoes are slightly softened.
- Once everything is well combined and heated through, remove from heat. Stir in the remaining coconut milk for extra creaminess and garnish with torn basil leaves. Serve warm and enjoy your Thai Red Curry Risotto!
Equipment
- Large skillet or saucepan
- Wooden Spoon
- Measuring cups and spoons
- Knife and cutting board
- Serving bowls
Notes
- For a vegetarian option, substitute chicken with tofu or chickpeas.
- Make it spicier by adding more red curry paste or Thai chilies.
- Store leftovers in an airtight container in the fridge and reheat gently.