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Homemade Thai Red Curry Risotto recipe photo

Thai Red Curry Risotto

This Thai Red Curry Risotto is a creamy, dreamy fusion of flavors that will tantalize your taste buds!
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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 for sautéing
  • 3/4 lb boneless skinless chicken thighs cut into bite-sized chunks
  • 1 large onion finely chopped (about 3/4 cup)
  • 3 cloves garlic minced (about 1 tablespoon)
  • 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 from 1 lime, or to taste
  • 1 tablespoon brown sugar
  • 1 tablespoon soy sauce
  • 1 cup cherry tomatoes halved
  • 1 cup cubed pineapple chunks
  • small handful basil leaves torn or cut into ribbons

Equipment

  • Large skillet or saucepan
  • Wooden spoon
  • Measuring cups and spoons
  • Sharp knife
  • Cutting board

Method
 

Cooking Instructions:
  1. In a large skillet or saucepan, heat the 2 tablespoons of coconut oil over medium heat. Once hot, add the finely chopped onion and sauté until it becomes translucent, about 3-4 minutes. Next, stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
  2. Add the bite-sized chicken thigh pieces to the skillet. Season with salt and pepper to taste, cooking until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
  3. In the same skillet, add the arborio rice, stirring to coat it with the remaining oil and aromatics. Toast the rice for about 2 minutes until it becomes slightly translucent around the edges.
  4. Stir in the 3 tablespoons of red curry paste, mixing well to coat the rice. Allow the mixture to cook for another minute to deepen the flavors.
  5. Gradually add the warmed chicken broth, about 1/2 cup at a time, stirring frequently. Allow the rice to absorb the liquid before adding more. Continue this process until the rice is creamy and al dente, approximately 18-20 minutes.
  6. Once the rice is cooked to your liking, stir in 1 cup of the coconut milk, lime juice, brown sugar, and soy sauce. Mix until well combined and creamy.
  7. Return the cooked chicken to the skillet, followed by the sliced baby bok choy, halved cherry tomatoes, and cubed pineapple. Stir gently to combine and cook for an additional 2-3 minutes, just until the bok choy is wilted and the tomatoes are warmed through.
  8. Remove the skillet from heat and stir in the remaining 1/2 cup of coconut milk for extra creaminess. Adjust seasoning with additional lime juice or salt if desired.

Notes

  • For the best texture, use high-quality arborio rice; it’s designed for risottos and will give you that creamy consistency.
  • Don’t rush the process; adding broth gradually and stirring frequently is key to achieving the perfect risotto.
  • If you find the risotto too thick, you can add an extra splash of chicken broth or coconut milk to loosen it up.
  • Leftover risotto can be reheated on the stovetop with a little added broth to restore its creamy texture.