COURSE:
Dinner
Thai Green Prawn Curry Risotto
Creamy, fragrant and packed with vibrant Thai-inspired flavour, this Thai Green Prawn Curry Risotto brings together the comfort of a classic risotto with the freshness and gentle heat of a green curry. Arborio rice cooks in vegetable stock and coconut milk, creating a rich, silky base for juicy king prawns, sweet petits pois and zesty lime.
Creamy Risotto with a Thai Twist
Green Thai curry paste, garlic and ginger create a deeply aromatic base, while coconut milk gives the risotto its smooth, luxurious texture. The lime zest and juice cut through the richness with a bright, fresh finish, balancing every spoonful.
Easy, Hands-Off Cooking
The Instant Pot makes this much simpler than a traditional risotto. There is no need to stand over the hob adding stock gradually or stirring constantly. Once the rice, stock and coconut milk are added, the pressure cooker does most of the work, leaving you with a creamy result in a fraction of the time.
Fresh, Colourful and Full of Texture
Cooked king prawns and frozen petits pois are stirred through at the end, allowing the residual heat to warm them gently without overcooking. Fresh coriander, crispy chilli oil and extra lime add colour, freshness and a little extra heat, making this an easy dinner that still feels special.
Thai Green Prawn Curry Risotto
Servings:
3
Ingredients
- 1 tbsp neutral oil
- 1 shallot or small onion, finely diced
- 1 garlic clove, grated
- 1 tbsp grated ginger
- 2 tbsp green Thai curry paste
- 180g arborio rice
- 450ml vegetable stock
- 200ml full-fat coconut milk
- Zest and juice of ½ lime
- 250g king prawns, cooked
- 150g frozen petits pois
To finish
- Fresh coriander
- Crispy chilli oil
- Drizzle of coconut cream
- Lime wedges
Instructions
1. Sauté
Using the Instant Pot on Sauté mode:
- Heat the oil.
- Cook the shallot/onion for 5 minutes until softened.
- Add the garlic and ginger and cook for 30 seconds.
- Stir in the green Thai curry paste and cook for 1 minute until fragrant.
2. Toast the rice
Add the arborio rice and stir for about a minute so it’s coated in the curry paste.
3. Pressure cook
Pour in:
- Stock
- Coconut milk
Stir well, then cook on High Pressure for 6 minutes.
Allow a 5-minute natural release, then carefully quick release the remaining pressure.
4. Finish
Open the lid and stir the risotto for a minute until creamy.
Add:
- Frozen petits pois
- Cooked king prawns (if using raw adjust cooking time)
Switch to keep warm and let the residual heat gently cook everything for 3–4 minutes, until just cooked through.
Stir in the lime zest and juice.
5. Serve
Spoon into bowls and finish with:
- Coriander
- A drizzle of crispy chilli oil
- Extra lime wedges
Notes
This recipe is perfect for multi-cookers like the Instant Pot Pro Multi-Cooker 5.7L in Coconut White.
Thai Green Prawn Curry Risotto
COURSE:
Dinner
Servings:
3
Ingredients
- 1 tbsp neutral oil
- 1 shallot or small onion, finely diced
- 1 garlic clove, grated
- 1 tbsp grated ginger
- 2 tbsp green Thai curry paste
- 180g arborio rice
- 450ml vegetable stock
- 200ml full-fat coconut milk
- Zest and juice of ½ lime
- 250g king prawns, cooked
- 150g frozen petits pois
To finish
- Fresh coriander
- Crispy chilli oil
- Drizzle of coconut cream
- Lime wedges
Instructions
1. Sauté
Using the Instant Pot on Sauté mode:
- Heat the oil.
- Cook the shallot/onion for 5 minutes until softened.
- Add the garlic and ginger and cook for 30 seconds.
- Stir in the green Thai curry paste and cook for 1 minute until fragrant.
2. Toast the rice
Add the arborio rice and stir for about a minute so it’s coated in the curry paste.
3. Pressure cook
Pour in:
- Stock
- Coconut milk
Stir well, then cook on High Pressure for 6 minutes.
Allow a 5-minute natural release, then carefully quick release the remaining pressure.
4. Finish
Open the lid and stir the risotto for a minute until creamy.
Add:
- Frozen petits pois
- Cooked king prawns (if using raw adjust cooking time)
Switch to keep warm and let the residual heat gently cook everything for 3–4 minutes, until just cooked through.
Stir in the lime zest and juice.
5. Serve
Spoon into bowls and finish with:
- Coriander
- A drizzle of crispy chilli oil
- Extra lime wedges
Notes
This recipe is perfect for multi-cookers like the Instant Pot Pro Multi-Cooker 5.7L in Coconut White.
Thai Green Prawn Curry Risotto
Creamy, fragrant and packed with vibrant Thai-inspired flavour, this Thai Green Prawn Curry Risotto brings together the comfort of a classic risotto with the freshness and gentle heat of a green curry. Arborio rice cooks in vegetable stock and coconut milk, creating a rich, silky base for juicy king prawns, sweet petits pois and zesty lime.
Creamy Risotto with a Thai Twist
Green Thai curry paste, garlic and ginger create a deeply aromatic base, while coconut milk gives the risotto its smooth, luxurious texture. The lime zest and juice cut through the richness with a bright, fresh finish, balancing every spoonful.
Easy, Hands-Off Cooking
The Instant Pot makes this much simpler than a traditional risotto. There is no need to stand over the hob adding stock gradually or stirring constantly. Once the rice, stock and coconut milk are added, the pressure cooker does most of the work, leaving you with a creamy result in a fraction of the time.
Fresh, Colourful and Full of Texture
Cooked king prawns and frozen petits pois are stirred through at the end, allowing the residual heat to warm them gently without overcooking. Fresh coriander, crispy chilli oil and extra lime add colour, freshness and a little extra heat, making this an easy dinner that still feels special.
