Thai Green Prawn Risotto For One

There’s nothing better than having an idea for a new recipe and it actually working and resulting in a delicious meal! And this was one of those times. Combining what is probably my favourite type of dish – risotto – with the fantastic flavours of my favourite curry – Thai green – produced a super tasty new risotto to add to my already lengthy collection.



  • 150g cooked and peeled King prawns
  • 1/2 onion, finely chopped
  • 1 tsp butter
  • 85g risotto rice
  • 1 tbsp Thai green curry paste – I used The Garlic Farm Thai Green Curry Paste with Garlic
  • 150ml chicken stock
  • Splash of fish sauce
  • 100ml low fat coconut milk
  • Zest and juice of 1/2 lime
  • 1 tbsp cream cheese
  • Small handful of fresh coriander, roughly chopped


  1. Preheat the oven to 200°C or gas mark 6
  2. Add the butter to a small pan, then cook the onion for 3-4 minutes until is has caramelised
  3. Add the Thai green curry paste and cook for 2 minutes, then stir in the rice and cook for a further minute
  4. Stir in the lime zest and juice, coconut milk, fish sauce and chicken stock. Bring it to the boil for 2 minutes, then transfer to an ovenproof drish and cover with a lid or foil
  5. Bake in the oven for 30 minutes, stirring halfway through, until the rice is cooked
  6. Stir in the cream cheese, prawns and most of the chopped coriander. Return it to the oven for a further 2 minutes until the prawns are heated through, but be careful not to overcook them or they will go rubbery!
  7. Scatter across the remaining chopped coriander and serve



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