Recipe
One Pot: Thai Curry Risotto
Rice, coconut milk and curry paste meet in one pot. The snow peas go in late so they keep their bite.
What it’s all about
A risotto that doesn’t need broth ladled in spoon by spoon: coconut milk takes over part of the liquid, the rice absorbs it, and in the end you have a creamy pot of rice with vegetables. The curry paste sets the heat; if you prefer it milder, use half a spoonful and finish with a squeeze of lime.
The dish is vegan as long as the curry paste contains no fish ingredients – it’s worth checking the label. For two people, a wide pot is all you need; a risotto in too narrow a pot sticks more quickly.
Before you cook
All ingredients are ready before the pot gets hot: onion, garlic and ginger diced, the mushrooms cleaned, the snow peas trimmed at the ends. This isn’t kitchen etiquette, it’s the reason the dish is done in 35 minutes.
The vegetable broth can be cold; it doesn’t need to be preheated. What matters is that you turn down the heat after adding it and stir occasionally. Stir too much and you get sticky rice; never stir and you get a layer on the bottom of the pot.
Leftovers and variations
The next day the rice is firmer; a splash of broth or coconut milk makes it creamy again. For the leftover day it goes well with a fried egg or with sautéed vegetables. Instead of snow peas, sugar snap peas or green beans work; instead of button mushrooms, oyster mushrooms are a good swap.
In the sample weekly plan, the risotto is on Monday – and on Thursday provides a portion for the leftover day. If you prefer planning with rice, you’ll find the second evening of the same week in Sweet & sticky Tofu.
Ingredients
- 150 g risotto rice
- 400 ml coconut milk
- 500 ml vegetable stock
- 1 tbsp green Thai curry paste
- 150 g snow peas
- 150 g mushrooms
- 1 onion
- 2 garlic cloves
- 2 cm ginger
- 1 lime
- 1 tbsp soy sauce
- 1 tbsp rapeseed oil
- 1 handful coriander
- Salt
Preparation
- Finely dice the onion and garlic, and grate the ginger. Clean and quarter the mushrooms, and trim the ends of the snow peas.
- Heat the oil in a wide pot. Sweat the onion, garlic and ginger until translucent, then toast the curry paste for a minute until fragrant. Add the mushrooms and fry briefly.
- Stir in the rice and toast for two minutes until translucent. Pour in the coconut milk and stock, bring to the boil once and simmer over low heat for 15 minutes. Stir occasionally so nothing sticks.
- After ten minutes, fold in the snow peas; they should stay al dente. Finally, season with lime juice, soy sauce and salt.
- Roughly chop the coriander, scatter over the rice and serve immediately.
Updated on 19.10.2026