Archive for July 12th, 2021

I love to cook Asian flavours, particularly in the warmer weather, it just feels right. One such warm and balmy evening I came up with this interesting twist on an old favourite: Thai Green Curry “Risotto“! It’s definitely not traditional so I’ve omitted the cheese because I didn’t like the flavour combination but I have an alt in the notes if you still want cheese in it. It’s creamy, even though I used Jasmine rice and I kept it monochromatic adding only green veggies. It was a definitely a winner!

Thai Green Curry “Risotto

A KitchenInspirations Original Recipe

Makes 2 dinner-sized servings or 4 appetizer servings


  • 1 small shallot (about 25 g)
  • 15 mL EVOO
  • 60 mL Green Curry Paste
  • 160 g jasmine rice, rinsed well
  • 2 kaffir lime leaves
  • 300 mL chicken stock
  • 100 mL coconut milk
  • 50 g green beans (cut into 1 cm pieces)
  • 150 g bay scallops
  • 50 g frozen peas
  • 2.5 mL lime juice


  1. In a small Dutch oven, heat the oil and add the shallots and cook until translucent. Add the kaffir lime leaves.
  2. Add the rice and toast for a minute or so. Add the green curry paste and cook until fragrant.
  3. Pour in the chicken stock about one-third at a time, stirring occasionally, cooking the rice until all’onda. Add the scallops and cook until they are 125-130F or you can panfry them like I did.
  4. Turn down the element and stir in the coconut milk, add the vegetables and heat through.
  5. Add the lime juice to taste. Remove the kaffir lime leaves to serve.

Deliciously creamy “risotto” with the flavours of Thailand.


  • I add the lime juice to brighten the flavours without salt.
  • This is neither an authentic Thai nor Italian recipe. I just thought the green curry and jasmine rice lent itself to the traditional dish. This green curry does not have cheese in it but if you want it creamier, try a little cream cheese stirred into the curry right at the end.
  • Use any protein you wish, chicken or shrimp would be great too.

Bay scallops add the perfect amount of sweetness to this flavourful dish.


  • Rice portion was updated July 17 to reflect two servings.

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