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April 19, 2026
While traditional risotto uses butter and Parmesan, we use the natural creaminess of coconut milk and the punch of Ban Chok Dee Thai Red Curry Sauce for a vegan fusion dish.
Yield: 4 Servings
Cooking Time: 30 Minutes
- 1.5 cups Arborio rice*
- 1 jar Ban Chok Dee Thai Red Curry Sauce*
- 1 can (400ml) full-fat coconut milk
- 2 cups vegetable stock
- 1 tbsp coconut oil
- 1 cup frozen peas or snap peas
- Toasted Sesame Seeds
*Available from Well Seasoned
1. In a saucepan, bring the vegetable stock and coconut milk to a low simmer.
2. In a large pan, melt coconut oil and toast the Arborio rice for 2 minutes.
3. Add the Thai Red Curry sauce to the rice and stir until absorbed.
4. Begin adding the warm stock/coconut milk mixture one ladle at a time, stirring constantly until the liquid is absorbed before adding more.
5. When the rice is creamy and al dente, stir in the peas. Serve topped with a heavy sprinkle of toasted sesame seeds.
