Green Thai Risotto — a plant-based Other recipe by BOSH!
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Green Thai Risotto

This one genuinely surprised us the first time we made it. We took the bold, fragrant flavours of a green Thai curry and folded them into a proper creamy risotto, and honestly it just works so well. You get that warmth from the ginger, the brightness of lime and coriander, and that rich, comforting risotto texture all in one bowl. It's the kind of dinner that feels a bit special but doesn't ask too much of you on a weeknight. Make it tonight, trust us.

Cook: 60 min
Serves 4

Before You Start

  • Microplane or fine grater
  • Large heavy-bottomed pan or risotto pan
  • Measuring jug

Ingredients

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

Method

1

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.
2

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. 
3

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.

Tips & Variations

  • Get your stock flavourful: Don't rush dissolving the curry paste into the boiling water. Give it a proper stir so it's fully combined before you start ladling, otherwise you get uneven flavour in the finished risotto.
  • Lime is your best friend here: We always add more lime than we think we need at the end. A really generous squeeze just before serving lifts the whole thing and stops it feeling too rich.
  • Make it your own: Henry loves throwing in a handful of frozen peas or some wilted spinach in the last few minutes of cooking. It adds colour and gets an extra portion of greens in without any extra effort.

Why This Works

The trick is building the stock from the curry paste and boiling water before you start ladling it in. That way every single spoonful of liquid you add is packed with flavour, so the rice absorbs all that Thai goodness as it cooks. Finishing with fresh coriander and a good squeeze of lime at the end keeps it tasting vibrant rather than heavy.