Coconut Curry Risotto with Slow-Braised Winter Vegetables and Lime-Chili Oil

Instructions

1. 1

   Start braised vegetables: Heat coconut oil in heavy pot, sauté ginger and turmeric for 1 minute. Add vegetables, cover with water, bring to boil then reduce to gentle simmer for 30 minutes until tender.

   5min
2. 2

   Make lime-chili oil: Gently heat oil with chilies for 10 minutes until fragrant but not smoking. Remove from heat, add lime zest and juice, let cool. Strain if desired.

   12min
3. 3

   Begin risotto: Sauté shallots and garlic in remaining coconut oil until fragrant. Add curry paste, cook 2 minutes until aromatic. Add rice, stir to coat with curry mixture.

   5min
4. 4

   Add coconut milk to rice, stirring constantly until absorbed. Begin adding warm stock ladle by ladle, stirring frequently, allowing each addition to absorb before adding more.

   18min
5. 5

   When rice is tender with slight bite, season with fish sauce and palm sugar. Fold in half the braised vegetables, reserving remainder for garnish.

   3min
6. 6

   Serve immediately in warm bowls, topped with remaining braised vegetables, drizzle of lime-chili oil, and fresh Thai basil leaves.

   2min