Red Thai Coconut Risotto Recipe

Name: Red Thai Coconut Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 -3 leeks, sliced and divided; 946 ml almond breeze milk; 1 -2 tablespoon Thai red curry paste; 1 tablespoon dried unsweetened coconut; 2 boneless skinless chicken breasts, cubed; 1 teaspoon coconut oil; 1 garlic clove, minced; 2 red sliced bell peppers; 1 1/2 cups arborio rice or 1 1/2 cups italian style rice; 1 bunch chopped basil

Servings: persons

1
In a large pot over medium high heat, combine about half of the leeks, Almond Breeze Unsweetened Original, Thai paste and dried coconut. Bring to a boil and add chicken breast to poach and reduce heat to a low boil for 5 to 8 minutes.
2
Meanwhile, in a separate pot, warm coconut oil and saute remaining half of the leeks, garlic and peppers for 5 minutes or so to sweat. Stir in brown rice to coat for 1 minute.
3
Add Almond Breeze/chicken mixture to rice pot one cup at a time and stir inches.
4
Turn rice pot to low, cover and allow to cook through for about 12 to 15 minutes. Stir often until all liquid is absorbed. If the rice absorbs too quickly, add some chicken broth or wine to create a creamy dish. Garnish with a generous heap of basil.

1771

kcal

Calories

122

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 -3 leeks, sliced and divided, 946 ml almond breeze milk, 1 -2 tablespoon Thai red curry paste, 1 tablespoon dried unsweetened coconut, and more.

Yes, Red Thai Coconut Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Thai Coconut Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions