Thai Green Curry Arancini with Rice Noodles

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.

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.

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.

Prepare the breading station: Place the flour, beaten eggs, and panko breadcrumbs in separate shallow bowls.

Shape the arancini: Take a heaping tablespoon of the cooled risotto mixture and roll it into a ball. Repeat with the remaining mixture.

Bread the arancini: Dip each ball in the flour, then the egg, and finally the panko breadcrumbs, making sure they are fully coated.

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.

Make the dipping sauce: In a small bowl, combine the Greek yogurt (or sour cream), lime juice, sriracha, sugar and salt. Mix well.

Serve the arancini hot with the creamy dipping sauce and garnish with fresh cilantro.