Description
Thai Red Curry Risotto is a fusion dish that blends the creamy texture of Italian risotto with the bold, aromatic flavors of Thai red curry. Featuring tender chicken, fragrant coconut milk, vegetables, and sweet pineapple, this one-pot meal is both comforting and exotic. The delicate balance of spice, tang, and a touch of sweetness makes it an irresistible and satisfying main-course that’s perfect for a weeknight dinner or when entertaining guests.
Ingredients
Units
Scale
Main 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
Liquids & Seasonings
- 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
Vegetables & Fresh Ingredients
- 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
Instructions
- Brown the Chicken: Heat coconut oil in a large saucepan or Dutch oven over medium-high heat. Add the chicken pieces and cook for 7 to 9 minutes, flipping once or twice, until they are evenly browned and cooked through. Transfer the chicken to a plate and set aside.
- Sauté Aromatics: Reduce the heat to medium, then add the chopped onion, minced garlic, and grated ginger to the saucepan. Sauté until fragrant and the onion is beginning to soften, about 1 minute.
- Toast Rice and Curry Paste: Add the arborio rice and red curry paste to the saucepan. Stir well until the rice is evenly coated with the curry paste and the mixture is fragrant.
- Add Broth Gradually: Begin adding the warm chicken broth, about 1/2 cup at a time, stirring frequently and allowing the liquid to be mostly absorbed before adding more. Continue until all of the broth is used, about 20 minutes, and the rice has started to soften.
- Add Coconut Milk: Pour in 1 cup of coconut milk and stir, allowing it to be mostly absorbed and the rice to become creamy, about 8 to 10 minutes. The rice should be almost cooked through.
- Finish the Risotto: Add the remaining 1/2 cup coconut milk, lime juice, brown sugar, and soy sauce. Stir to combine. Return the browned chicken to the pan along with the sliced bok choy and halved cherry tomatoes. Cook for about 5 more minutes, stirring often, until the rice is al dente, the chicken is fully cooked, and the bok choy is tender.
- Final Touches: Stir in the pineapple chunks and torn basil. Taste and adjust seasoning with additional lime juice, sugar, or soy sauce if needed. Serve warm, garnished with extra basil if desired.
Notes
- Substitute tofu instead of chicken for a vegetarian or vegan option.
- You can adjust the spice level by varying the amount of red curry paste.
- Add other vegetables, such as bell pepper or snap peas, for extra color and texture.
- Use light coconut milk for a lighter version, though the dish will be creamier with full-fat coconut milk.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently on the stovetop with a splash of water or broth.
Nutrition
- Serving Size: 1/5 of recipe (about 1.5 cups)
- Calories: 470
- Sugar: 11g
- Sodium: 950mg
- Fat: 23g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 55mg
