Thai Curry Risotto With Squash and Green Beans

Made as recipe stated, used Thai Kitchen red curry. I added the 1TBSP fish sauce suggested by another reader. It was slightly on the bland side (even with mint, cilantro and Thai basil) so I added Sambal Oelek and more fish sauce to taste - perfect.

This was excellent. Made exactly to recipe with following exceptions. Used coconut oil for risotto. Added 1T fish sauce with the coconut milk. Be sure you know your curry paste. I halved it and still pretty spicy (I like the heat, but many won’t). I would not skip the kefir lime leaves if you can find them (Asian food stores will usually have). I went with 425 to get a better caramelization on the squash. I think the veggie amounts could be bumped up a bit - it’s a lot of rice.

Tasty. Felt veg was more garnish than substance though; I would DEFINITELY make more squash. You'll want that sweet to cut the heat. Using a Thai brand curry paste, 3Tbsp was still excessive IMO & I love spice. Cook time instructions were a bit confusing. Basically, put the green beans in about 5 min after the rice and leave them with the squash; pull the rice after 10 minutes of oven time to finish on stove & grab out veg thereafter. Covered skillet works fine. Seems like 4 servings, not 6-8.

You can buy them fresh online at importfood.com. They keep well in the freezer but lose some flavor over time. Don't leave them out, they are delicious.

This was easy and excellent! I made in the Instant Pot, 5 minutes manual, 10 minute rest then release. Know your curry paste. I used Thai Kitchen curry paste and 1/2 cup was tasty, but not very spicy for this Minnesotan. Mae Ploy in the same amount would have been too spicy for me. Fresh herbs are a must!

It's easy to make your own green curry paste. Into a blender throw thinly sliced lemongrass, some chillies (Thai green but I’ve used various kinds), a bunch of cilantro including stems, a chopped shallot, several cloves of garlic, a chunk of ginger (or galangal if you can find it), a dash of soy sauce, fresh lime juice, cumin, ground coriander, pepper (preferably white), a bit of brown sugar, salt if you like, and 1/4c coconut milk. Blend until it's smooth your you run out of patience.

Makrut lime leaves, (AKA kaffir limes leaves) are available by mail order from many sources, including amazon.com.

While this looks like it has a lot of complicated steps it is so easy and provided outsized results for the efforts. Hetty - this is a really satisfying, comfort-food dish - thank you! Based on comments from others, I cut back on the curry paste by half (Thai Kitchen, green). Had lots of flavor and was delicious, but next time I will probably use the 3 or 4 TBs. I will try Jennifer's suggestion too and add a splash of fish sauce.

AMAZING. Use kabocha- way better than butternut and no need to peel. I used this for a meal prep and stayed delicious even a week later.

Absolutely delish! Used acorn squash and spinach and red Thai curry . The dish reminded us of a Malaysian curry dish.

Agree with other notes that the vegetables should be doubled and that 2 T of fish sauce is a great addition to this amount of risotto. I also added some gochujang to the 4oz jar of Thai Kitchen red curry paste. The green beans took way longer to cook (maybe I got a tough batch?). I cooked a pound of shrimp on the broiler sheet pan as well. Next time I may just half the risotto as it makes a huge dish (especially with a protein added).

Loved this. I made the risotto in a deep skillet on the stove because I don't have a Dutch oven. I added a teaspoon of ground galangal spice and added the juice of the whole lime but other than that made no changes, which is rare for me! Except next time I would double the amount of green beans. Such a great vegan meal.

This was very tasty, but roasting the beans was a non-starter. For one thing, after 20 minutes my squash was beyond done. I roasted the beans by themselves and the only thing that happened was they got hard. I boiled a pot of salted water and cooked them on the stove top instead. I agree that Thai Kitchen curry paste was not spicy enough. I also added a couple of chopped tomatoes at the end to cut the creaminess. I will make this again, but with these changes.

Successfully subbed farro for Arborio rice. Added 1.5c more stock/water and left in the oven for an additional 20 minutes before the stovetop.

All premade red curry pastes are not the same - some are more spicy, some less. It’s a good idea to taste first, if in doubt use less during cooking. You can add more towards the end. It may be hard to judge in the early stages because coconut milk tends to mellow the heat somewhat.