Prepare to embark on a tantalizing culinary journey that will revolutionize your plant-based cooking experience! This vegan Thai green curry risotto is not just a recipe—it's a flavor explosion that marries the creamy Italian risotto technique with the vibrant, aromatic essence of traditional Thai cuisine. Imagine a dish so luxurious and exciting that it will transport your taste buds to the bustling street markets of Bangkok while delivering the comforting, rich texture of a classic Italian risotto. Get ready to impress your dinner guests and elevate your home cooking game with this extraordinary, plant-based masterpiece!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 cup Arborio rice
- 1 can coconut milk
- 2 cups vegetable broth
- 1 tablespoon green curry paste
- 1 cup mixed vegetables (bell peppers, peas, carrots)
- Fresh basil for garnish
Instructions
- Prepare all ingredients by measuring them precisely and chopping mixed vegetables into small, uniform pieces.
- In a large heavy-bottomed pan, heat a small amount of vegetable oil over medium heat. Add green curry paste and sauté for 1-2 minutes until fragrant, releasing its aromatic oils.
- Add Arborio rice to the pan and stir continuously for 2-3 minutes, ensuring each grain is coated with the curry paste and becomes slightly translucent.
- Pour in a quarter of the vegetable broth, stirring gently and consistently. Allow the liquid to be absorbed by the rice before adding more, maintaining a gentle simmer.
- Gradually add coconut milk and remaining vegetable broth in incremental stages, stirring frequently to prevent sticking and ensure creamy consistency.
- When rice is halfway cooked, incorporate mixed vegetables, continuing to stir and add liquid as needed.
- Cook until rice reaches a creamy, al dente texture and vegetables are tender but still vibrant, approximately 20-25 minutes.
- Remove from heat, let rest for 2-3 minutes to allow further absorption and thickening.
- Garnish with fresh basil leaves, serve hot, and enjoy the fusion of Thai flavors and risotto technique.
Tips
- Rice Selection: Always use Arborio rice for its high starch content, which creates the signature creamy risotto texture.
- Stirring Technique: Consistent, gentle stirring is crucial—this releases the rice's starches and prevents burning.
- Liquid Temperature: Keep your vegetable broth and coconut milk warm before adding to the rice to maintain a steady cooking temperature.
- Vegetable Prep: Cut vegetables uniformly to ensure even cooking and consistent texture throughout the dish.
- Curry Paste Tip: Toast the green curry paste briefly to enhance its aromatic oils and deepen the flavor profile.
- Final Resting: Allow the risotto to rest for a few minutes after cooking to achieve the perfect creamy consistency.
- Garnish Freshness: Add fresh basil leaves just before serving to maintain their vibrant color and aromatic qualities.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 6g
Fat: 22g
Saturated Fat: 18g
Cholesterol: 0mg
