Red Thai curry risotto is a delicious fusion dish that combines the comforting creaminess of Italian risotto with the bold flavors of Thai cuisine. However, traditional risotto recipes usually call for chicken broth and sometimes other non-vegan ingredients. In this article, we’ll be sharing a vegan version of this dish that’s just as flavorful and satisfying.
What is Vegan Red Thai Curry Risotto?
Vegan Red Thai Curry Risotto is a delicious, plant-based dish that combines the creamy texture of risotto with the spicy flavors of Thai curry. This dish is perfect for anyone who is looking for a vegan alternative to traditional risotto, or for those who want to add some new and exciting flavors to their cooking.
Ingredients & Substitutions For This Vegan Red Thai Curry Risotto
The Red Thai Curry Risotto features a delicious combination of flavors that come together to create a satisfying meal. One of the key components of this dish is the Red Thai Curry Broth, which is made from a blend of water, low-sodium soy sauce, Thai red curry paste, and organic sugar. The broth provides a spicy, savory base for the risotto and gives the dish its distinctive Thai-inspired flavor.
To make the risotto, you will need arborio rice, shallots, garlic, ginger, lime juice, and a Thai chili (optional). The arborio rice is a short-grain rice that is traditionally used in Italian risotto dishes. The shallots, garlic, and ginger are sautéed until tender and then combined with the rice to create a flavorful base for the risotto. The lime juice adds a tangy, citrusy note to the dish, while the Thai chili provides an optional extra kick of heat.
For garnishes, the Red Thai Curry Risotto can be topped with chopped cilantro, coconut cream, thinly sliced red Thai chili (optional), and a wedge of lime. These garnishes add a pop of color and flavor to the dish, and help to balance out the spiciness of the curry broth.
- Large pot for cooking the broth and rice
- Cutting board and sharp knife for dicing shallots, garlic, and ginger
- Measuring spoons for the broth ingredients
- Stirring spoon for the rice
- Lime squeezer (optional)
How to Make This Vegan Red Thai Curry Risotto
Making this vegan Red Thai Curry Risotto is a straightforward process that requires a bit of patience and attention. Follow these steps to make this delicious dish:
- Make the Red Thai Curry Broth by adding water, Thai red curry paste, soy sauce, and sugar to a pot and bring it to a boil. Once it boils, cover the pot and set it aside.
- Using another medium-large pot, heat olive oil over medium heat. Add the finely diced shallot and stir frequently until it becomes translucent.
- Add the minced garlic, thinly sliced red chili (if using), and minced ginger. Stir and cook for one minute, until fragrant.
- Add the arborio rice to the pot, and stir to toast the rice for 1-2 minutes, until aromatic. Then, add the lime juice and stir until it’s absorbed.
- Add 1 cup of the hot Red Thai Curry Broth to the pot and stir to combine. Stir frequently until the stock is fully absorbed by the rice.
- Continue adding the broth to the pot, 1/2 cup at a time, and stirring constantly until it’s fully absorbed. This will take about 15-20 minutes for the rice to fully cook. There may be some leftover broth.
- When the rice is al dente, remove it from the heat and top it with coconut cream, a lime wedge, and fresh cilantro.
- Serve your Vegan Red Thai Curry Risotto immediately and enjoy!
Tips & Tricks
Here are a few tips and tricks that can help you make the best vegan Red Thai Curry Risotto possible:
- Use low-sodium soy sauce to control the saltiness of the broth
- Thai red curry paste can vary in spiciness, so adjust the amount to your preference
- Toasting the rice before adding liquid enhances the nutty flavor and texture
- Add the broth gradually and stir frequently to prevent burning or sticking to the pot
- Garnish with additional red Thai chili or sliced vegetables for added texture and flavor
FAQ: Red Thai Curry Risotto
Arborio rice is commonly used for risotto because of its high starch content, which creates a creamy texture.
Most Thai red curry paste brands are vegan, but it’s important to check the label for any animal-derived ingredients.
Add more Thai red chili or use a spicier variety. You can also add a pinch of cayenne pepper.
While risotto is best served fresh, you can store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of broth or water to revive the creaminess.
Red Thai Curry Risotto
Red Thai Curry Broth
- 5 cups water
- 3 tbsp low-sodium soy sauce
- 3-4 tbsp Thai red curry paste
- 1 tsp organic sugar
- 1 ½ cups arborio rice
- 2 shallots, finely diced
- 3 large cloves garlic, minced
- 3 tbsp ginger, minced
- ½ lime juiced
- 1 Thai chili, thinly sliced (optional, Thai chilis are quite spicy)
- Make the broth by adding water, Thai red curry paste, soy sauce, and sugar to pot and bring to a boil. Cover and set aside.
- Using another medium-large pot, heat olive oil on medium heat. Add the shallot, and stir frequently until it is translucent.
- Add the garlic, red chili, and ginger stir, and cook for 1 minute.
- Add the rice, stir and toast for 1-2 minutes, until aromatic. Then, add the lime juice and stir until absorbed.
- Add 1 cup of the hot stock and stir to combine. Stir frequently, until the stock is fully absorbed by the rice.
- Continue adding broth 1/2 cup at a time, and stirring constantly until it's absorbed. This will take about 15-20 minutes for the rice to fully cook. There may be some leftover broth.
- When the rice is al dente, remove from heat and top with coconut cream, a lime wedge, and fresh cilantro. Serve, and enjoy!
Red Thai Curry Risotto is a delicious and flavorful vegan dish that combines the creaminess of traditional risotto with the bold flavors of Thai red curry. With the right ingredients and techniques, you can easily make this dish at home and impress your friends and family with your culinary skills. So why not give this recipe a try and experience the unique and satisfying flavors for yourself?