Flex your Thai cooking with this badass risotto recipe.

I came by this recipe from Rabbit and Wolves via Pinterest and it took me nearly a year to make it again. I’m posting my adapted version, so you can visit the link to see the original recipe.

If you already know how to make risotto this will be a breeze, but if you haven’t seen my other risotto recipes, this’ll get your wrist ready for what’s to come!

Ingredients

2.5 c vegetable broth
2.5 c coconut milk (about 1.5 cans)
6 tsp green curry paste
2 tbsp oil
2 chopped shallots (or one red onion)
1 c arborio rice
5 tbsp rice wine vinegar
1 block extra firm tofu (350g) or tempeh
Fresh cilantro and/or basil, for garnish

If using tofu, press for 10 minutes, then cut into cubes and pan fry. (If using tempeh, cut into cubes and pan fry.) In a medium-sized pot or saucepan, whisk the veggie broth, coconut milk, and 4 tsp of the curry paste on medium-high heat. Bring to a simmer, then reduce heat to low. In a larger pot, heat the oil on medium heat. Add the shallot or onion and saute 1-2 mins. Add in the remaining 2 tsp curry paste. Add the rice and stir to combine. Add the rice wine vinegar and stir until absorbed. Add the broth/milk mixture one cup at a time and stir constantly until the liquid is absorbed. Repeat until all the broth has been added and rice is al dente. Add the tofu or tempeh and top with cilantro for garnish. Serve immediately. Serves 5-6.

Notes:

  • The dish looks a bit soupy in my photo, but risotto should look like rice bathed in liquid (I learned this from Wolfgang Puck on an episode of Top Chef). It needs to be served in a large bowl, not a plate. The dish in Rabbit and Wolves’s photo looks a bit too thick in my opinion.
  • For this recipe, I used Green Cuisine‘s Indonesian-flavoured tempeh; I thought the flavour would go well with the curry. Their smoked tempeh is great, but you could just as well use unflavoured tempeh or tofu. Tofu absorbs the curry flavour really well.
  • Use the herbs you like; Rabbit and Wolves used mint and cilantro, but if you don’t want anything strong, parsley would work well too.
  • If you don’t consume the entire recipe, you can reheat it for later, but the broth will be completely absorbed by the rice.

Let me know how it goes in the comments if you try this!

 

If you like this recipe you might like:

Subscribe to my newsletter to receive your copy of The 5 Types of Writers!

You have Successfully Subscribed!

Share This