What started out as a cabinet check and a need to use up the veggies in the fridge, turned into a very interesting idea; THAI RISOTTO! Is that even a thing? Yes, yes it is, and yes it was absolutely amazing. The idea was born but then, where do I even begin?! So you make regular risotto and instead of adding cheese you add the spices and sauces? Not exactly. With the guidance of LOVE AND OLIVE OIL’s recipe Thai Red Curry Risotto and a little experimenting of my own- a show stopping dish was born. Ugh and it was SO good..
1 ahi tuna steak
2 tablespoons sesame oil
1 medium onion (finely chopped)
4 garlic cloves (minced)
2 tablespoons ginger (minced)
1 cup arborio rice
3 tablespoons red curry paste
3 cups vegetable broth (warmed)
1 can coconut milk
1 lime (juiced)
1 tablespoon brown sugar
1 tablespoon soy sauce
1 red pepper (chopped) about a cup
1 cup broccoli (chopped)
1 cup cauliflower (chopped)
1 cup pineapple chunks
1 teaspoon sesame seeds
Small handful of basil leaves (cut into ribbons)
- Heat sesame oil in a dutch oven over medium-high heat. Add the onion, garlic and ginger. Saute for 2 minutes or until fragrant, then add the rice and curry paste, stirring until well combined.
- At about a half a cup at a time, add the warmed broth. Stirring until mostly absorbed, then add another half a cup at a time until all the broth is absorbed. Add a cup of the coconut milk and stir again until mostly absorbed, about 10 more minutes.
- Add the lime juice, brown sugar, soy sauce and remaining can of coconut milk to the rice mixture. Throw in the chopped red pepper, broccoli, cauliflower and stir for a few minutes, then add the pineapple chunks and stir some more.
- Heat another pan on high heat- the hottest you can get it. Sprinkle with a little salt and pepper and sear the tuna on both sides- about 2 minutes per side, depending on how thick your steak is.
- Give yourself a big scoop of the risotto, add the tuna steak on top, sprinkle with sesame seeds and the basil ribbons. ENJOY!