Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Red Curry Risotto with Shrimp Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 85 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai-Italian Fusion
  • Diet: Gluten Free

Description

This Red Curry Risotto with Shrimp is a delightful fusion of Thai and Italian flavors, combining creamy arborio rice with aromatic red curry paste, rich coconut milk, and succulent shrimp. Perfect as a comforting main course, this dish balances spicy, tangy, and creamy elements for a unique culinary experience.

Ingredients

Risotto Base

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon red curry paste
  • 1 cup arborio rice
  • 1/2 cup dry white wine
  • 4 cups low-sodium chicken or vegetable broth (kept warm)
  • 1/2 cup canned coconut milk
  • Salt and pepper to taste

Shrimp

  • 1/2 pound large shrimp, peeled and deveined
  • 1 tablespoon lime juice
  • 1 teaspoon fish sauce (optional)

Garnish

  • Fresh cilantro, chopped
  • Lime wedges

Instructions

  1. Prepare the base: Heat olive oil and butter in a large saucepan over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes until softened and translucent.
  2. Add aromatics and curry paste: Stir in the minced garlic and red curry paste, cooking for about 1 minute until the mixture is fragrant and well combined.
  3. Toast the rice: Add the arborio rice to the pan and stir thoroughly to coat each grain in the curry mixture, enhancing the flavor and preparing it for liquid absorption.
  4. Deglaze with wine: Pour in the dry white wine and stir continuously until the wine is fully absorbed by the rice, adding depth to the risotto.
  5. Cook the risotto: Begin adding the warm broth one ladleful at a time. Stir constantly, allowing each addition to be absorbed before adding the next. Continue this process for 18 to 20 minutes until the rice is tender and the texture is creamy and rich.
  6. Finish with coconut milk and seasoning: Stir in the canned coconut milk to create a creamy consistency, then season the risotto with salt and pepper to taste.
  7. Cook the shrimp: In a separate skillet, cook the peeled and deveined shrimp over medium heat for 2 to 3 minutes per side until they turn pink and opaque.
  8. Add lime juice and fish sauce: Mix the lime juice and optional fish sauce into the risotto for added tanginess and umami.
  9. Combine shrimp and risotto: Gently fold the cooked shrimp into the risotto, ensuring they are evenly distributed without breaking them apart.
  10. Serve and garnish: Serve the risotto hot, garnished with fresh chopped cilantro and lime wedges to enhance freshness and visual appeal.

Notes

  • For a vegetarian version, omit the shrimp and substitute with sautéed mushrooms or tofu for added protein and texture.
  • Adjust the amount of red curry paste according to your preferred spice level; add more for extra heat.
  • Using full-fat coconut milk will result in a creamier and richer risotto texture.

Find it online: https://slsrecipes.com/red-curry-risotto-with-shrimp-recipe/