Vegan Thai green curry risotto will make you thankful rice exists!
I must confess, I got the idea for curry risotto from my husband. He has some really great F’ing ideas. This vegan thai green curry is one of the most delicious things I have ever tasted. Don’t take that lightly. I have eaten a lot of food. Serve this curry risotto with crispy tofu and some fresh herbs. There may be nothing better.
I love risotto already, but mimicking the creaminess that cheese usually gives to risotto is hard. However, this risotto is made with a broth of veggie broth, coconut milk and green curry paste. Making it so darn creamy, you will never know that is has no dairy.
Risotto is not difficult, so don’t let it scare you. It is simply a little labor intensive because you have to constantly stir it. However, that is it. If you can stir, you’ve got this. While you make the risotto, you can bake some tofu which takes pretty much no effort. So you can focus on the best thing, this thai green curry risotto.
This curry risotto would be amazing with lots of different veggies and different protein. So follow your heart. I just really wanted to top mine with crispy tofu and cilantro and mint. It is a bit spicy, so I think mint complements it perfectly. It cools if off a bit, which is appreciated!
I have fallen in love with this vegan Thai green curry risotto. It is easy, healthy, and genuinely one of the greatest meals of my life. I want it all the time, and feel like I need an industrial sized bag of Arborio rice, just to have comfort in the fact that I can always make this recipe!
Vegan Thai Green Curry Risotto
- If you are serving with crispy tofu, start that first. Drain and sprinkle the tofu with salt and place on some paper towels, then place more paper towels on top and then something heavy on it. Press until a lot of the liquid has come out. I like to press it for at least 20 minutes, but the longer the better.
- When ready, preheat the oven to 375 degrees. Cut the tofu into small cubes. Then spray a baking sheet with non stick spray and place the tofu on the sheet. Sprinkle with more salt. Bake at 375 for about 15 minutes, flip and bake for another 15 minutes or so until the entire cube of tofu is brown and crispy.
- While the tofu is baking, make the risotto. First, in a medium sized sauce pan, whisk together the veggie broth, coconut milk and 2 tsp. of green curry paste. Heat on medium high. Bring to a simmer, then reduce heat to low and just keep it at a low simmer.
- Now in another medium or large pot, heat the oil on medium. Add the chopped shallot, and saute, reducing heat as needed until the shallot is getting translucent. 1-2 minutes.
- Now add in the remaining 1-2 tsp. of curry paste(depending on how hot you want it, add 1 tsp. if you only want a little spice, and 2 tsp. if you want a little more). Then stir the curry paste into the shallots.
- Then add in the Arborio rice. Stir to combine. Then add the rice wine vinegar. Stir while the liquid is absorbed. Once the rice wine vinegar has been absorbed by the rice, start to add the veggie broth/coconut milk mixture that should still be simmering, one cup at a time to the rice.
- Once you add one cup of the broth, stir constantly until the liquid has been absorbed, it will take 3-4 minutes. Keeping it at a simmer. Then add another cup and stir constantly until it has been absorbed. Repeat until all the broth has been added.
- The end result should be thick, but very creamy and not super solid. It should still be able to move around. And the rice should be al dente. Taste and adjust seasoning if needed.
- Once the risotto and the tofu are done, add risotto to a bowl, top with tofu and fresh herbs. I used mint and cilantro. Serve immediately.