Thai Green Curry Arancini with Rice Noodles

Crispy, golden arancini infused with the vibrant flavors of Thai green curry and chewy rice noodles, served with a cooling creamy dipping sauce.

Prep Time

20 minutes

Total Time

50 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.70/serving

Season:

🌍 Year-round

Meal Type:

Dinner•Snack•Bread

Cuisine:

Italian•Indian•Asian•Thai

Main Ingredient:

Rice

Mood:

Comfort Food

Ingredients

Servings

1cupArborio rice

£0.80

4cupsVegetable broth(Low sodium recommended)

£0.60

2tablespoonsThai green curry paste(Adjust to your spice preference)

£0.40

1teaspoonGinger(Grated)

£0.15

2clovesGarlic(Minced)

£0.10

1tablespoonLime juice(Freshly squeezed)

£0.20

2ouncesRice noodles(Thin rice noodles)

£0.30

0.5cupCoconut milk(Full-fat for richness)

£0.45

1cupPanko breadcrumbs

£0.60

0.5cupAll-purpose flour

£0.10

2largeEggs(Lightly beaten)

£0.50

3cupsVegetable oil(For deep frying)

£1.50

0.3cupCilantro(Chopped, for garnish)

£0.35

For the dipping sauce:

0.5cupPlain Greek yogurt or sour cream

£0.40

1tablespoonLime juice

£0.20

0.5teaspoonSriracha(Or more to taste)

£0.10

0.3teaspoonSugar

£0.05

To tasteSalt

Total Cost

£6.80

£1.70 per serving

Instructions

1.
Prepare the risotto: Heat a large pot or Dutch oven over medium heat. Add a drizzle of oil (optional) and sauté the garlic and ginger for about 1 minute until fragrant. Stir in the Thai green curry paste and cook for another minute.
2.
Add the Arborio rice to the pot and toast it for 2-3 minutes, stirring constantly. Gradually add the vegetable broth, one cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue until all the broth is used and the rice is cooked through and creamy. Stir in the coconut milk and lime juice.
3.
Cook the rice noodles according to package directions. Drain and chop into small pieces. Stir the chopped rice noodles into the cooked risotto. Let the mixture cool completely in the refrigerator. This is important for shaping the arancini.
4.
Prepare the breading station: Place the flour, beaten eggs, and panko breadcrumbs in separate shallow bowls.
5.
Shape the arancini: Take a heaping tablespoon of the cooled risotto mixture and roll it into a ball. Repeat with the remaining mixture.
6.
Bread the arancini: Dip each ball in the flour, then the egg, and finally the panko breadcrumbs, making sure they are fully coated.
7.
Deep fry the arancini: Heat the vegetable oil in a deep fryer or large, deep pan to 350°F (175°C). Carefully drop the arancini into the hot oil, a few at a time, and fry for 2-3 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
8.
Make the dipping sauce: In a small bowl, combine the Greek yogurt (or sour cream), lime juice, sriracha, sugar and salt. Mix well.
9.
Serve the arancini hot with the creamy dipping sauce and garnish with fresh cilantro.

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My Notes

Nutrition Information

Nutrition per serving (250g)

650 kcal / 2720 kJ

Carbs

72g

28% of RDA

Fat

32g

46% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

9 g

10% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

Make sure the risotto is completely cooled before shaping the arancini, or they will be difficult to handle.

You can prepare the risotto a day in advance and store it in the refrigerator.

For extra flavor, add finely chopped vegetables like bell peppers or peas to the risotto.

Adjust the amount of Thai green curry paste and sriracha to suit your taste.

Cooking Equipment

Large pot or Dutch oven

Deep fryer or large, deep pan

Slotted spoon

Mixing bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Make sure the risotto is completely cooled before shaping the arancini, or they will be difficult to handle.

You can prepare the risotto a day in advance and store it in the refrigerator.

For extra flavor, add finely chopped vegetables like bell peppers or peas to the risotto.

Adjust the amount of Thai green curry paste and sriracha to suit your taste.

Thai Green Curry Arancini with Rice Noodles

Ingredients

Instructions