Green Curry Coconut “Risotto” with Spring Vegetables

Ingredients

• 4 cups (32 fl. oz./1 l) vegetable stock
• 1 can (13 1/2 fl. oz./400 ml) full-fat coconut milk, plus solid coconut milk from the top of a second can
• 1 cup (1 oz./30 g) tightly packed spinach leaves
• 3 Tbs. extra-virgin olive oil
• 1 large zucchini, diced
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 Tbs. grated fresh ginger
• Kosher salt
• 3 Tbs. green curry paste
• 1 1/2 cups (10 1/2 oz./330 g) Arborio rice
• 1/2 cup (2 1/2 oz./75 g) frozen peas, thawed
• 2 tsp. coconut sugar or granulated sugar
• Juice of 1 lime
• Fish sauce as needed
• 1/2 cup (1/2 oz./15 g) loosely packed fresh Thai basil leaves
• 1/2 cup (1/2 oz./15 g) loosely packed fresh cilantro leaves and tender stems

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