Green Thai Risotto

1:00 h

Who doesn't love a Thai Green Curry? Warming with some light spice, rich and creamy - it's a favourite of anyone who enjoys Thai food and flavours. At BOSH! we've decided to put a clever twist on the classic Green Thai, and turn it into a unctuous risotto dish. Perfectly spiced and punctuated with fresh ginger, soy sauce and red chillies, you may be running to invite all your friends over for an evening of plant-based fusion cuisine.

Start cooking ➞




For the risotto

<item-todo-done>2 tsp vegetable oil<item-todo-done><item-todo-done>2 banana shallots<item-todo-done><item-todo-done>2 inches of fresh ginger<item-todo-done><item-todo-done>250g risotto rice<item-todo-done><item-todo-done>150g store bought plant-based Thai Green curry paste<item-todo-done><item-todo-done>1 tsp sugar<item-todo-done><item-todo-done>600ml boiling water<item-todo-done><item-todo-done>400ml light coconut milk<item-todo-done><item-todo-done>2 limes<item-todo-done><item-todo-done>2 tbsp soy sauce<item-todo-done><item-todo-done>15g fresh coriander<item-todo-done><item-todo-done> Drizzle of coconut yoghurt<item-todo-done><item-todo-done> sliced red chillies<item-todo-done>

Before you start

High sided frying pan | Jug | Box grater

Prepare the ingredients

  • Peel the banana shallots and finely slice.
  • Peel the ginger and grate with the coarse side of the grater.
  • Add the curry paste, sugar and boiling water to a jug and stir to combine to make a stock.
  • Halve the limes.
  • Pick the coriander leaves and discard the stems.

Prepare the risotto

  • Warm the oil in the pan over medium heat.
  • Add the shallots and stir for 2 minutes.
  • Add the ginger and stir for 2 minutes.
  • Add the risotto rice and stir for 1 minute.
  • Add ¼ of the stock and stir constantly until all the liquid has been absorbed.
  • Repeat until all the stock has been absorbed by the rice.
  • Pour half the coconut milk into the pan and stir until all the coconut milk has been absorbed, then repeat with the remaining coconut milk until the rice is the right consistency.
  • Taste the rice, if it’s still a little al dente, add a ladle of water, stirring until it’s been absorbed - do this until the rice is perfect.


Finish the dish and serve

  • Squeeze over the lime juice, drizzle over the soy sauce.
  • Sprinkle over the coriander leaves (saving a few for garnish) and fold to combine.
  • Taste and season to perfection.
  • Spoon the risotto into bowls, garnish with the reserved coriander leaves, sliced chillies and a good drizzle of coconut yoghurt, and serve immediately.
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