Thai Red Curry Risotto Recipe

Name: Thai Red Curry Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion, peeled and chopped (about 6 oz.); 3 tablespoons grated peeled fresh ginger; 2 garlic cloves, peeled and chopped; 1/4 cup salad oil; 2 teaspoons paprika; 3/4 teaspoon Thai red curry paste; 1 1/2 cups arborio rice or 1 1/2 cups other short-grain white rice; 1/2 cup dry sherry; about 4 cups fat-skimmed chicken broth; 4 ounces fresh shiitake mushrooms, rinsed, stems removed, and sliced; 1 cup coconut milk; 1 1/2 cups frozen baby peas; 3 tablespoons chopped fresh cilantro; salt; 1 lime, rinsed and cut into 6 wedges (about 3 oz.)

Servings: persons

1 onion, peeled and chopped (about 6 oz.)
3 tablespoons grated peeled fresh ginger
2 garlic cloves, peeled and chopped
1/4 cup salad oil
2 teaspoons paprika
3/4 teaspoon Thai red curry paste
1 1/2 cups arborio rice or 1 1/2 cups other short-grain white rice
1/2 cup dry sherry
about 4 cups fat-skimmed chicken broth
4 ounces fresh shiitake mushrooms, rinsed, stems removed, and sliced
1 cup coconut milk
1 1/2 cups frozen baby peas
3 tablespoons chopped fresh cilantro
salt
1 lime, rinsed and cut into 6 wedges (about 3 oz.)

1
In a 12-inch frying pan or 14-inch wok over medium heat, stir onion, ginger, and garlic in oil until onion is barely limp, about 2 minutes.
2
Stir in paprika, curry paste, and rice, mixing well to coat rice. Pour in sherry and cook, stirring to scrape up any browned bits, until sherry is absorbed, about 2 minutes.
3
Pour in 1 cup chicken broth and stir until broth is mostly absorbed, 3 to 4 minutes. Add mushrooms and coconut milk; stir gently until liquid is mostly absorbed, about 1 minute.
4
Add 2 more cups broth, 1 cup at a time, stirring after each addition until almost absorbed, about 15 minutes total.
5
Rice should be almost tender but still slightly firm to bite. Remove from heat and let stand, uncovered, up to 4 hours.
6
Return pan to medium-high heat, add 1 more cup broth, and stir until liquid is absorbed and rice is creamy and tender to bite, about 9 minutes.
7
If risotto is too dry or rice isn't quite tender, add a little more broth and cook until risotto reaches desired consistency.
8
Stir in peas, cilantro, and salt to taste. Spoon risotto into serving bowls and garnish each serving with a lime wedge.

609

kcal

Calories

Fat

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 15 ingredients. The key ingredients include: 1 onion, peeled and chopped (about 6 oz.), 3 tablespoons grated peeled fresh ginger, 2 garlic cloves, peeled and chopped, 1/4 cup salad oil, and more.

Yes, Thai Red Curry Risotto falls under the Soups & Stews 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!

Thai Red Curry Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions