Thai Red Curry Risotto



Thai Red Curry Risotto



  • 1 medium yellow onion, chopped
  • 3 Tbsp fresh ginger root, peeled and grated
  • 3 cloves of garlic, chopped
  • ¼ cup olive oil
  • 2 tsp paprika
  • 1 ½ tsp Thai red curry paste
  • 1 ½ cups Arborio rice
  • ½ cup dry sherry
  • 4 to 5 cups organic low sodium chicken broth
  • 1 cup light coconut milk
  • 1 ½ cups frozen petite peas
  • Fresh cilantro
  • Fresh Thai basil
  • 1 lime


In a 12-inch frying pan over medium heat, stir onion, ginger, and garlic in oil for 3 to 4 minutes. 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.

Pour in 1 cup chicken broth and stir until broth is mostly absorbed, 3 to 4 minutes. Add coconut milk; stir gently until liquid is mostly absorbed. Add 3 more cups broth, 1 cup at a time, stirring continuously after each addition until almost absorbed, about 20-25 minutes total. Stir until liquid is absorbed and rice is creamy and tender to bite, about 9 minutes. If risotto is too dry or isn’t quite tender, add a little more broth and cook until risotto reaches desired consistency. Stir in peas, juice from ½ the lime, chopped cilantro, and Thai basil to taste.



Parsley Chicken Meatballs

Combine 1 pound fresh ground chicken, 1 egg, handful of  bread crumbs, feta cheese, garlic powder, fresh parsley, and ¼ cup chopped red onion in a bowl. Form into meatballs and place on a foil lined baking sheet. Bake meatballs at 400 for 20 minutes.