Thai-inspired Coconut Curry Risotto


Thai-inspired Coconut Curry Risotto

Creamy Coconut Curry Risotto with a Thai Twist

Indulge in the exotic flavors of Thai cuisine with this delicious Thai-inspired Coconut Curry Risotto. Creamy and fragrant, this dish combines the rich and comforting Italian risotto with the vibrant and aromatic spices of Thai curry. Get ready to take your taste buds on a culinary adventure!

Jan Dec

10 minutes

25 minutes

35 minutes

4 servings


Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free


Paleo, Keto, Low-carb, High-protein, Atkins


This Thai-inspired Coconut Curry Risotto takes the traditional Italian risotto and infuses it with the bold flavors of Thai cuisine. Instead of using traditional Italian ingredients like Parmesan cheese and white wine, this recipe incorporates coconut milk, Thai curry paste, and aromatic herbs and spices to create a unique fusion of flavors. We alse have the original recipe for Risotto, so you can check it out.


  • Calories (kcal / KJ): 350 kcal / 1465 KJ
  • Fat (total, saturated): 12g, 10g
  • Carbohydrates (total, sugars): 52g, 6g
  • Protein: 6g
  • Fiber: 4g
  • Salt: 1g


  1. 1.
    In a saucepan, heat the vegetable broth and coconut milk over medium heat until hot but not boiling. Keep warm.
  2. 2.
    In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
  3. 3.
    Stir in the Thai red curry paste and cook for an additional minute to release its flavors.
  4. 4.
    Add the Arborio rice to the skillet and stir to coat the grains with the curry paste mixture.
  5. 5.
    Gradually add the hot vegetable broth and coconut milk mixture, about 1/2 cup (120ml) at a time, stirring constantly until the liquid is absorbed before adding more.
  6. 6.
    Continue adding the vegetable broth and coconut milk mixture, stirring constantly, until the rice is creamy and al dente, about 20-25 minutes.
  7. 7.
    Stir in the sliced red bell pepper and frozen peas, and cook for an additional 2-3 minutes until the vegetables are tender.
  8. 8.
    Remove the skillet from heat and stir in the soy sauce and lime juice. Season with salt and pepper to taste.
  9. 9.
    Serve the Thai-inspired Coconut Curry Risotto hot, garnished with fresh cilantro.

Treat your ingredients with care...

  • Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
  • Thai red curry paste — Adjust the amount of curry paste according to your spice preference. Add more for a spicier risotto or less for a milder flavor.
  • Arborio rice — Rinse the Arborio rice under cold water before using to remove excess starch and prevent the risotto from becoming too sticky.
  • Lime juice — Fresh lime juice adds a bright and tangy flavor to the risotto. Squeeze the lime just before adding it to the dish for the best taste.
  • Fresh cilantro — Use fresh cilantro leaves for garnish to add a fresh and herbaceous aroma to the risotto.

Tips & Tricks

  • To enhance the coconut flavor, toast the Arborio rice in a dry skillet for a few minutes before adding it to the curry paste mixture.
  • For added texture, you can stir in some toasted cashews or peanuts into the risotto just before serving.
  • If you prefer a creamier risotto, stir in an additional 1/4 cup (60ml) of coconut milk at the end of cooking.
  • Customize the vegetables in the risotto by adding other Thai-inspired ingredients like bamboo shoots, baby corn, or Thai eggplant.
  • Leftover risotto can be transformed into delicious risotto balls by shaping them into small balls, coating them in breadcrumbs, and frying until golden brown.

Serving advice

Serve the Thai-inspired Coconut Curry Risotto as a main course, accompanied by a fresh green salad or steamed vegetables. It can also be served as a side dish alongside grilled chicken or fish for a complete meal.

Presentation advice

For an elegant presentation, garnish each serving of the Thai-inspired Coconut Curry Risotto with a sprig of fresh cilantro and a lime wedge. Serve it in individual bowls or on a large platter for family-style dining.