Thai Red Curry Arancini
This Arancini is a perfect combination of East meet West. Spicy red curry risotto with gooey cheese in the middle and a crunchy coating.
Cook Time Passive Time
30minutes 1hour
Cook Time Passive Time
30minutes 1hour
  • 1tbs red curry paste
  • 2tbs palm sugar
  • 2knobs of butter
  • 200ml Vegetable stock
  • 1pinch salt
  • 300ml coconut milk
  • 250g risotto rice
  • 1 banana shallots – very thinly diced
  • 1 mozzarella ballcut into 18 small pieces
  • 25g grated parmesan cheese
  • 2 eggsbeaten
  • 100g plain flour
  • 200g panko breadcrumb
  • olive oil
  • 1ltr vegetable oil
  1. First, make the stock and add in the coconut milk. Keep warm. Heat a heavy base saucepan over a medium heat. Add a knob of butter and a glug of olive oil and sauté the shallot for about 5 minutes until soft but not coloured.
  2. Add in the curry paste and fry till the paste become soft and fragrant(using low heat). Then add in the palm sugar and a pinch of salt. Once the sugar has dissolve add in the rice and give it a good mix around the pan for a few minutes. Until the grains start to turn slightly clear at the edges.
  3. Slowly add in a ladleful of the hot stock mixture to the rice and stir over a medium heat. Once the rice has absorbed the stock add in another ladleful. Keep on going until all the stock is used up or that the rice is tender (about 20 minutes). Ensuring that you stir the rice regularly to crete a creamy rice.
  4. Add another knob of butter and the grated Parmesan, give it a good mix. taste that you are happy with the seasoning, adjust as require. Leave the risotto to cool, I normally spread it on to a baking sheet to help it cool quicker.
  5. While the risotto is cooling lay out 3 plates or bowls. Put the beaten egg in one, the flour in another and the Panko in the last one.
  6. Once the risotto is cooled enough to handle, roll it into a ball (about a golf ball) Push the mozzarella into the middle of your ball, making sure that the cheese is completely covered. Cover and chill in the fridge for an hour or over night.
  7. To cook the risotto balls. Heat the oil in a large saucepan to a medium heat. You want the pan to be 1/3 full with oil. Taste the temperature of the oil by dropping a cube of bread into the oil and it should pop up and turn golden in seconds.
  8. Coat the risotto balls in the flour, then dip into the beaten eggs and then coating it completely in Panko. Leave on a baking sheet ready to cook.
  9. Deep fry the balls for 2-3 minutes until golden brown. Fry a few balls at a time don’t over crowd them in the pan. Remove the golden balls (sorry I can’t help it) an drain on kitchen paper. Serve warm while the cheese are still melting. Drizzle with chilli oil if you want a bit more heat.
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