When I saw a picture of “coconut risotto” posted by one of the popular local food Instagramers, Kat, I told myself that I should make something like this.
The coconut risotto she posted was that she had at a restaurant, Hasty Tasty and when I commented to express my interest in the dish, she replied and said the charred broccoli really made it.
She also said the dish was accompanied by peanuts, lime, and fried garlic.
My husband was under the weather last week, and when I asked him what he wanted for dinner, he said, “soup… with rice in it… with a lot of veggies… and a lot of garlic… maybe with curry”.
Me: Can I put coconut milk in it?
Hubby: Yes.
So I thought this was the perfect time to make coconut risotto!
I can’t believe sometimes how much my husband and I think alike (especially when it comes to food).
And if you know me, you probably already know.
I don’t like to follow recipes and I don’t like to re-create the exact same thing.
So my version is of course a quite modified one.
This is one of the things I decided to use to garnish my risotto: crispy onions.
I keep store-bought ones in my pantry, but I decided to make my own for this dish, because I wanted the visual.
And the star of the plate is this charred tomato.
I decided to go with tomato instead of broccoli because I thought tomato would go better with curry.
Voila!
Here is my Curried Coconut Risotto with Charred Tomato, Roasted Veggies, and Crispy Onions.
The risotto was creamy and flavorful.
Have each bite with a little bit of charred tomato.
The tomato really brightens the flavors!
Thank you for the inspiration, Kat.
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