If you are craving a generous portion of homecooked deliciousness that gives a warm hug from the inside, this is the recipe for you, Chef! A coconut milk & vegetable stock is soaked up by risotto rice until plump and creamy. Served with crispy slabs of tofu, coated in a special tofu rub featuring NOMU Does Everything spice. Garnished with herbaceous parsley for freshness and pumpkin seeds for crunch.
Serving guide
Choose your portion size.
CREAMY COCONUT STOCK
In a pan, whisk together ½ the curry paste, ½ [all]|#7DA0D7 of the stock, coconut milk and 500ml [800ml]|#7DA0D7 of water. Heat up until simmering and everything is combined.
READY THE RISOTTO
Place a pot for the risotto over medium heat with a drizzle of oil. When hot, fry the onion until soft, 3-4 minutes (shifting occasionally). Add the other ½ of the curry paste and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the rice wine vinegar and simmer until almost evaporated, 1-2 minutes. Add a ladleful of the coconut milk mixture and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of coconut stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 25-30 minutes. In the last 5 minutes, add the Spinach and allow it to cook until wilted. Remove from the heat and season. Loosen with a splash of warm water if too thick.
GOLDEN TOFU
While the risotto is cooking, drain the tofu and cut into bite-sized chunks. Place a pan over medium-high heat with a drizzle of oil. Coat the cubes in the tofu rub. When hot, fry the tofu until golden and crispy, 4-6 minutes per side. Remove from the pan and season.
SERVE & SAVOUR
Bowl up your risotto, top with the crispy tofu, parsley and pumpkin seeds. Enjoy, Chef!
CREAMY COCONUT STOCK
In a pan, whisk together ½ the curry paste, ½ [all]|#7DA0D7 of the stock, coconut milk and 500ml [800ml]|#7DA0D7 of water. Heat up until simmering and everything is combined.
READY THE RISOTTO
Place a pot for the risotto over medium heat with a drizzle of oil. When hot, fry the onion until soft, 3-4 minutes (shifting occasionally). Add the other ½ of the curry paste and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the rice wine vinegar and simmer until almost evaporated, 1-2 minutes. Add a ladleful of the coconut milk mixture and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of coconut stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 25-30 minutes. In the last 5 minutes, add the Spinach and allow it to cook until wilted. Remove from the heat and season. Loosen with a splash of warm water if too thick.
GOLDEN TOFU
While the risotto is cooking, drain the tofu and cut into bite-sized chunks. Place a pan over medium-high heat with a drizzle of oil. Coat the cubes in the tofu rub. When hot, fry the tofu until golden and crispy, 4-6 minutes per side. Remove from the pan and season.
SERVE & SAVOUR
Bowl up your risotto, top with the crispy tofu, parsley and pumpkin seeds. Enjoy, Chef!
CREAMY COCONUT STOCK
In a pan, whisk together ½ the curry paste, 1½ [all]|#7DA0D7 stock, coconut milk and 1.1L [1.3L]|#7DA0D7 of water. Heat up until simmering and everything is combined.
READY THE RISOTTO
Place a pot for the risotto over medium heat with a drizzle of oil. When hot, fry the onion until soft, 3-4 minutes (shifting occasionally). Add the other ½ of the curry paste and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the rice wine vinegar and simmer until almost evaporated, 1-2 minutes. Add a ladleful of the coconut milk mixture and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of coconut stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 30-35 minutes. In the last 5 minutes, add the Spinach and allow it to cook until wilted. Remove from the heat and season. Loosen with a splash of warm water if too thick.
GOLDEN TOFU
While the risotto is cooking, drain the tofu and cut into bite-sized chunks. Place a pan over medium-high heat with a drizzle of oil. Coat the cubes in the tofu rub. When hot, fry the tofu until golden and crispy, 6-8 minutes per side. Remove from the pan and season.
SERVE & SAVOUR
Bowl up your risotto, top with the crispy tofu, parsley and pumpkin seeds. Enjoy, Chef!
CREAMY COCONUT STOCK
In a pan, whisk together ½ the curry paste, 1½ [all]|#7DA0D7 stock, coconut milk and 1.1L [1.3L]|#7DA0D7 of water. Heat up until simmering and everything is combined.
READY THE RISOTTO
Place a pot for the risotto over medium heat with a drizzle of oil. When hot, fry the onion until soft, 3-4 minutes (shifting occasionally). Add the other ½ of the curry paste and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the rice wine vinegar and simmer until almost evaporated, 1-2 minutes. Add a ladleful of the coconut milk mixture and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of coconut stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 30-35 minutes. In the last 5 minutes, add the Spinach and allow it to cook until wilted. Remove from the heat and season. Loosen with a splash of warm water if too thick.
GOLDEN TOFU
While the risotto is cooking, drain the tofu and cut into bite-sized chunks. Place a pan over medium-high heat with a drizzle of oil. Coat the cubes in the tofu rub. When hot, fry the tofu until golden and crispy, 6-8 minutes per side. Remove from the pan and season.
SERVE & SAVOUR
Bowl up your risotto, top with the crispy tofu, parsley and pumpkin seeds. Enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R227.28
for 4 servings · R56.82 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Pumpkin Seeds needs 20 gPumpkin Seeds 250 g 250 g at R89.99 · 8% of packR7.20
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Fresh Parsley needs 10 gParsley Refill 8 g 8 g at R23.99 · 1.25× packR29.99
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Spinach needs 200 gWhole Spinach 350 g 350 g at R22.99 · 57% of packR13.14
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Vegetable Stock Sachet needs 2Fresh Liquid Vegetable Stock 500 ml R39.99 · whole pack (size can't be divided)R39.99
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Coconut Milk needs 400 mlReduced Fat Coconut Milk 400 ml 400 ml at R39.99 · 100% of packR39.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Risotto Rice needs 400 mlRisotto Rice 1 kg R89.99 · whole pack (size can't be divided)R89.99
Not in the Woolies basket — source these elsewhere:
- Tofu Rub
- Rice Wine Vinegar
- Spice & All Things Nice Thai Red Curry Paste
- Non-GMO Tofu
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Thai Red Curry Risotto?
The preparation time for Thai Red Curry Risotto with crispy tofu & pumpkin seeds is between 35 and 45 minutes.
What is the total time required to make Thai Red Curry Risotto with crispy tofu & pumpkin seeds?
The total time required to make Thai Red Curry Risotto with crispy tofu & pumpkin seeds is between 40 and 55 minutes.
How many servings does Thai Red Curry Risotto provide?
4 servings
What are the main ingredients in Thai Red Curry Risotto?
Coconut Milk, Fresh Parsley, Non-GMO Tofu, Onion, Onions, Pumpkin Seeds, Rice Wine Vinegar, Risotto Rice, Spice & All Things Nice Thai Red Curry Paste, Spinach, Tofu Rub, Vegetable Stock Sachet
What is the nutritional information of Thai Red Curry Risotto?
Calories: 668, Carbs: 95 grams, Fat: grams, Protein: 19.8 grams, Sugar: 12.6 grams, Salt: 1596 grams
How do I prepare Thai Red Curry Risotto?
CREAMY COCONUT STOCK: In a pan, whisk together ½ the curry paste, ½ [all]|#7DA0D7 of the stock, coconut milk and 500ml [800ml]|#7DA0D7 of water. Heat up until simmering and everything is combined. SERVE & SAVOUR: Bowl up your risotto, top with the crispy tofu, parsley and pumpkin seeds. Enjoy, Chef! GOLDEN TOFU: While the risotto is cooking, drain the tofu and cut into bite-sized chunks. Place a pan over medium-high heat with a drizzle of oil. Coat the cubes in the tofu rub. When hot, fry the tofu until golden and crispy, 4-6 minutes per side. Remove from the pan and season. READY THE RISOTTO: Place a pot for the risotto over medium heat with a drizzle of oil. When hot, fry the onion until soft, 3-4 minutes (shifting occasionally). Add the other ½ of the curry paste and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the rice wine vinegar and simmer until almost evaporated, 1-2 minutes. Add a ladleful of the coconut milk mixture and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of coconut stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 25-30 minutes. In the last 5 minutes, add the spinach and allow it to cook until wilted. Remove from the heat and season. Loosen with a splash of warm water if too thick.
What should be prepared from my kitchen to make Thai Red Curry Risotto?
Coconut Milk, Fresh Parsley, Non-GMO Tofu, Onion, Onions, Pumpkin Seeds, Rice Wine Vinegar, Risotto Rice, Spice & All Things Nice Thai Red Curry Paste, Spinach, Tofu Rub, Vegetable Stock Sachet
How many calories does Thai Red Curry Risotto have?
668 calories
How much fat content does Thai Red Curry Risotto have?
grams