INGREDIENTS
4 1/2 cups
chicken stock
1 cup
canned unsweetened coconut milk
1 tbsp
olive oil
1/2
medium red onion, finely chopped
1/2 cup
unsweetened shredded coconut flakes
1 1/2 cups
arborio rice
1/4 cup
white wine
2 tbsp
red curry paste
2 tbsp
unsalted butter
1/2 tsp
kosher salt
1 tsp
freshly ground pepper