Can I use a different type of rice for this recipe?

Absolutely, though arborio rice gives the creamiest, most classic risotto texture. If you use jasmine, brown, or another variety, adjust the cooking time and the amount of broth as needed so the rice cooks through and the result is luscious.

Is it possible to make this dish vegetarian or vegan?

Yes! Substitute the chicken with tofu or extra vegetables, use vegetable broth, and double-check your curry paste doesn’t include shrimp or fish sauce. The coconut milk and aromatics will still create a deeply flavorful base.

Can I prepare parts of this recipe ahead of time?

Definitely. You can chop all your veggies and even pre-cook your chicken a day ahead. When it’s time to cook, just proceed with step 2, and you’ll save precious minutes.

How spicy is the finished dish, and how can I adjust it?

The heat level really depends on your red curry paste—some are milder, some quite spicy. If you want more heat, add extra paste or some sliced chili. For less spice, use a gentle hand with the paste and add more coconut milk to mellow things out.

Thai Red Curry Risotto Recipe

Name: Thai Red Curry Risotto Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Thai Fusion
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 garlic cloves, minced (about 1 tablespoon chopped); 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 (1 12oz can) coconut milk, divided; 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 cubed pineapple chunks; Small handful basil leaves, torn or cut into thin ribbons

Experience a vibrant and cozy twist on classic risotto with this Thai Red Curry Risotto recipe! It combines the creamy, comfort-factor of Italian risotto with the bold, aromatic flavors of Thai red curry. The result? A deeply satisfying bowl that’s rich with coconut, lush from basil and pineapple, and absolutely brimming with tender chicken and veggies. Ready in about 45 minutes, it’s exactly the kind of feel-good dinner to whip up when time is tight, and you want something special—without the fuss.

Why You’ll Love This Recipe

Weeknight-Friendly: You can have this beautiful risotto on your table in under an hour—even less if you chop your ingredients in advance. Forget laboring over dinner; this is straight-up efficient comfort food.
Big, Bold Flavors: Thai red curry paste, fresh ginger, and coconut milk give every bite an exciting kick, while pineapple and basil bring that irresistible sweet-and-fresh balance.
Customizable: There are so many ways to tweak this dish based on what’s in your fridge. The recipe is forgiving, just like a great home-cooked meal should be.
One-Pot Wonder: Minimal cleanup! Everything cooks in one big pan, making your kitchen life even easier.

Ingredients You’ll Need

Here’s what brings this cheerful fusion of flavors together. No precise measurements here—just a sense of why each ingredient will make your risotto sing:

Coconut Oil: Adds a lovely, subtle tropical flavor and helps everything get golden.
Chicken Thighs: Juicy and forgiving—chicken thighs bring both robust flavor and tenderness, but you can switch it up if needed.
Onion: The backbone of any flavorful stew or risotto, it adds sweetness and savory depth.
Garlic: For irresistible, savory richness you can’t skip.
Ginger: Adds warmth and a hint of spice—fresh is best here!
Arborio Rice: Essential for that classic creamy risotto texture that soaks up all the curry flavor.
Red Curry Paste: The heart of the dish! Choose your favorite brand, but a little extra paste if you like it spicy is always welcome.
Chicken Broth: Deepens the rice’s flavor and keeps things comforting.
Coconut Milk: Delivers luxurious creaminess and that unmistakable Thai flair.
Lime Juice: Balances out the rich coconut and brightens everything up.
Brown Sugar: Just a touch! It smooths any sharpness and enhances the red curry’s complexity.
Soy Sauce: Adds salty umami and brings the flavors together.
Baby Bok Choy: For a pop of green and tender crunch—switch up your veggies as you like!
Cherry Tomatoes: Their juicy sweetness plays perfectly against the curry and the creamy rice.
Pineapple: Trust me on this one—it gives little bursts of sweet-tart juiciness in every spoonful.
Basil Leaves: Thai basil if you can find it, but regular basil also works. It gives a fresh, peppery lift at the end.

Tip: Don’t be shy about tasting and adjusting as you go! That’s the key to amazing risotto.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This recipe is wide open to personal touches! Here are some ideas to inspire your own version:

Vegetarian Swap: Skip the chicken and add tofu cubes, chickpeas, or extra veggies like mushrooms and bell peppers.
Seafood Version: Add shrimp or scallops in the last five minutes instead of chicken.
Rice Alternatives: Try using short-grain brown rice for extra fiber—just note that you’ll need to cook it longer and may need more broth.
Spicy Boost: Love the heat? Stir in a chopped Thai chili or a little extra curry paste.
Different Greens: Spinach, kale, or snap peas can stand in for the bok choy.
No Pineapple?: Try mango or leave it out—though the sweet note is truly special here.

How to Make Thai Red Curry Risotto

It’s easier than you might think—here’s how you get a luscious risotto with almost zero effort:

Step 1: Sear the Chicken

Heat coconut oil in a large saucepan or Dutch oven over medium-high. Add your chicken pieces and cook until golden on both sides—about 7 to 9 minutes. Once evenly browned, set the chicken aside. This step locks in flavor and juiciness!

Step 2: Start the Base

Lower the heat to medium. In the same pan, add onion, garlic, and ginger. Sauté just until you catch a rich, fragrant aroma, about one minute.

Step 3: Toast Rice & Curry

Stir in your arborio rice and red curry paste until every grain of rice is coated in all those deep, spicy flavors.

Step 4: Add Broth Gradually

Here’s where the magic happens: add chicken broth about half a cup at a time, stirring patiently until it’s mostly absorbed before the next addition. This coaxes out the starch for that creamy risotto texture. Keep going until all the broth is gone—about 20 minutes.

Step 5: Coconut & Finish Cooking

Pour in most of your coconut milk, saving about half a cup for later. Stir and cook until nearly absorbed and the rice is almost tender, 8 to 10 minutes.

Step 6: The Final Flavor Boosts

Add the last bit of coconut milk, followed by lime juice, brown sugar, and soy sauce. Bring back your reserved chicken along with bok choy and tomatoes. Simmer for 5 more minutes, so the veggies are tender yet crisp and the rice finishes cooking.

Step 7: Stir in Pineapple and Basil

Fold in the pineapple chunks and fresh basil ribbons at the very end. Adjust the final seasoning with more lime, sugar, or soy sauce as your heart (and taste buds) desire.

Step 8: Serve and Enjoy

Spoon the risotto into bowls, scatter over a few extra basil leaves, and enjoy while it’s piping hot and extra creamy.

Pro Tips for Making the Recipe

Stir, But Don’t Stress: Unlike Italian risotto, this recipe is forgiving—even if you’re not glued to the stove, you’ll still get lovely results.
Taste as You Go: The broth, coconut milk, and seasonings should be tweaked to your palate—this risotto loves a little custom touch.
Warm Your Broth: Pouring in warm (not cold) broth keeps the rice’s cooking even and the texture creamy.
Don’t Overcook the Bok Choy: You want it tender but still a little crisp and green.
Let the Risotto Rest: Give it a couple of minutes to settle in the pan before serving—this thickens up the texture and brings out the creaminess.

How to Serve

This Thai Red Curry Risotto is a complete meal in a bowl, but here are some ways to make it shine even brighter:

Garnish Generously: Extra torn basil, a wedge of lime, or a scatter of sliced red chili for color and extra kick.
Side Suggestions: Fresh cucumber salad, papaya salad, or even some crispy spring rolls would be a fabulous vibe.
Pairings: Try a crisp, citrusy white wine (like Sauvignon Blanc) or a cold lager to balance the spice and richness.
Leftover Inspiration: Use the risotto as a stuffing for roasted peppers or in a wrap for the next day’s lunch!

Make Ahead and Storage

Storing Leftovers

Risotto is excellent the next day! Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors get even deeper.

Freezing

If needed, freeze portions for up to 2 months—just know the rice will be softer after thawing, but still delicious for a quick meal.

Reheating

Reheat gently on the stove or in the microwave, adding a splash of broth or coconut milk to loosen it up and restore that creamy consistency.

FAQs

Can I use a different type of rice for this recipe?

Absolutely, though arborio rice gives the creamiest, most classic risotto texture. If you use jasmine, brown, or another variety, adjust the cooking time and the amount of broth as needed so the rice cooks through and the result is luscious.
Is it possible to make this dish vegetarian or vegan?

Yes! Substitute the chicken with tofu or extra vegetables, use vegetable broth, and double-check your curry paste doesn’t include shrimp or fish sauce. The coconut milk and aromatics will still create a deeply flavorful base.
Can I prepare parts of this recipe ahead of time?

Definitely. You can chop all your veggies and even pre-cook your chicken a day ahead. When it’s time to cook, just proceed with step 2, and you’ll save precious minutes.
How spicy is the finished dish, and how can I adjust it?

The heat level really depends on your red curry paste—some are milder, some quite spicy. If you want more heat, add extra paste or some sliced chili. For less spice, use a gentle hand with the paste and add more coconut milk to mellow things out.

Final Thoughts

This Thai Red Curry Risotto is truly the best of both worlds—comforting, creamy rice meets the punchy excitement of your favorite curry takeout. It’s weeknight doable, endlessly adaptable, and sure to become a dish you reach for when you’re craving something warming, vibrant, and full of life. Give it a try, play with the ingredients, and make it your own—delicious adventure is guaranteed!