Get ready to be swept away by bold flavors and creamy comfort with this unforgettable Red Curry Risotto with Shrimp. Marrying the silkiness of classic Italian risotto with the zesty punch of Thai red curry, this dish delivers perfectly tender shrimp atop a luscious bed of coconut-infused rice. Each spoonful packs a balance of heat, tang, and freshness that’s sure to wow anyone lucky enough to join your table.

Red Curry Risotto with Shrimp Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Red Curry Risotto with Shrimp lies in its straightforward ingredient list—each element matters and shines. Every component has a job, bringing vibrant color, creamy texture, or a kick of flavor that makes this recipe surprisingly easy yet truly special.

Shrimp (1 pound, large, peeled and deveined): Provides sweet, tender bites and soaks up the red curry flavors beautifully.
Olive oil (1 tablespoon): Ensures the shrimp sear perfectly with a light, fragrant touch.
Butter (1 tablespoon): Adds a layer of richness, giving the risotto a silky, luscious feel.
Onion (1 small, finely chopped): Lays the groundwork for depth and hint of sweetness in every bite.
Garlic (2 cloves, minced): Kicks up the aromatics, making the whole house smell irresistible.
Fresh ginger (1 tablespoon, grated): Brightens up the base with a little zing that complements the curry and seafood.
Arborio rice (1 cup): The essential risotto grain, prized for its ability to go perfectly creamy without losing bite.
Red curry paste (2 tablespoons): Brings signature Thai heat and exotic aromatics; adjust for your spice level!
Dry white wine (1/2 cup): Adds subtle acidity and complexity—choose something you’d enjoy drinking.
Low-sodium chicken or vegetable broth (4 cups, warmed): Keeps things saucy and allows every flavor to meld into the rice.
Coconut milk (1 cup, canned): Delivers tropical creaminess that ties the risotto and curry together wonderfully.
Fish sauce (1 tablespoon): Adds deep umami and an authentic Thai note—don’t skip it!
Lime juice (from 1 lime): Squeezed in at the end for a bright, fresh finish that wakes up all other flavors.
Fresh cilantro (1/4 cup, chopped): For a burst of herby green and color on top.
Salt and black pepper: Essential for perfect seasoning from start to finish.
Lime wedges (for serving): Offer extra tang and a pop of color at the table.

How to Make Red Curry Risotto with Shrimp

Step 1: Sear the Shrimp

Start things off by seasoning the shrimp with a light pinch of salt and pepper. Warm the olive oil in a large skillet over medium heat, working in batches if needed. Sear the shrimp for just about a minute or two per side—they’ll turn pink and opaque almost instantly. As soon as they’re just barely cooked through, scoop them out onto a plate so they stay juicy and tender for later. Set them aside and get ready for the risotto magic.

Step 2: Build Your Flavor Base

In a separate large saucepan, let the butter melt over medium heat. Add the finely chopped onion and give it a gentle stir, letting it soften and become translucent in about 3–4 minutes. Next, add the garlic and grated ginger, cooking for just a minute more until the fragrance hits your senses—this is what great risotto and curry are made of!

Step 3: Toast the Rice & Add Curry

Toss in the Arborio rice and stir gently, coating every grain with the buttery, aromatic goodness. Let it toast for a minute or two—this helps the rice keep its signature texture. Now, stir in the red curry paste until the rice becomes gloriously colored and starts to hint at the spicy promise to come. Another minute, and you’ll see the flavors melding right in.

Step 4: Deglaze & Begin Risotto

Pour in the dry white wine and give everything a good stir, letting the liquid simmer and get almost fully absorbed by the rice. You’re building layers of flavor now. Start adding the warm broth, just one ladleful at a time. Stir often, and wait for each addition to mostly absorb before adding the next. This slow process—about 18–20 minutes—makes the signature creamy texture of Red Curry Risotto with Shrimp so irresistible.

Step 5: Add Creamy Coconut & Finish

Once the rice is tender but still has a touch of bite, stir in the coconut milk, fish sauce, and fresh lime juice. Watch as the risotto turns beautifully creamy with a lovely tropical aroma. Gently fold in the cooked shrimp so it stays tender and juicy, warming everything through. Taste and adjust your seasoning with more salt and black pepper if you like.

Step 6: Plate & Garnish

Spoon the piping-hot Red Curry Risotto with Shrimp onto plates or shallow bowls. Sprinkle with plenty of chopped cilantro, and add a few lime wedges on the side for a bright, fresh finish. Now you’re ready to serve and enjoy every spoonful!

How to Serve Red Curry Risotto with Shrimp

Garnishes

No bowl of Red Curry Risotto with Shrimp is ever complete without a little extra flair. A handful of fresh cilantro adds color and coolness, while lime wedges offer a welcome tang that brightens each bite. If you’re feeling fancy, a sprinkle of thinly sliced chili or crispy shallots works beautifully for an extra pop of texture and heat.

Side Dishes

This vibrant risotto is a full meal on its own, but it pairs especially well with a light, crisp salad tossed in a simple vinaigrette. Steamed green veggies—like broccolini or snap peas—add welcome crunch and balance the rich flavors. For something different, try serving it with grilled pineapple or a quick cucumber pickle to echo those Southeast Asian notes.

Creative Ways to Present

Get playful by serving Red Curry Risotto with Shrimp in individual bowls at a dinner party—it looks elegant and makes each portion feel special. For a fun twist, try spooning it into hollowed-out pineapple halves or coconut shells for a summery, tropical presentation. Even a big family-style bowl in the center of the table, topped with extra cilantro and lime, turns weeknight dinner into a celebration.

Make Ahead and Storage

Storing Leftovers

Leftover Red Curry Risotto with Shrimp will keep well in an airtight container in the refrigerator for up to two days. It will thicken a bit as it sits but the flavor only gets deeper and richer overnight!

Freezing

While risotto is best fresh, you can freeze leftovers if needed. Transfer cooled risotto to airtight containers or freezer-safe bags, squeezing out as much air as possible. Freeze for up to one month; be aware the shrimp texture may change slightly after thawing.

Reheating

To bring your Red Curry Risotto with Shrimp back to its creamy, dreamy self, reheat gently on the stovetop with a splash of broth or coconut milk to loosen things up. Stir constantly over low heat until hot and smooth—try to avoid microwaving, which may make the rice gummy and the shrimp tough.

FAQs

Can I make Red Curry Risotto with Shrimp ahead of time?

You can prepare the risotto up to the point before adding shrimp, then cool and store it. Sear the shrimp fresh or rewarm gently with the risotto just before serving to keep everything perfectly tender.

What can I substitute for shrimp?

If shrimp isn’t your favorite, try swapping in chunks of cooked chicken, tofu, or even scallops. Each protein works beautifully with the creamy coconut-curry base.

Is this dish spicy?

The heat level is easy to tailor: use more or less red curry paste based on your spice preference. Start with two tablespoons, then add an extra half-tablespoon at the end if you crave more heat.

Can I make this recipe pescatarian?

Absolutely! Use vegetable broth instead of chicken broth and double-check that your fish sauce is pescatarian-friendly, or swap in soy sauce for a similar depth if needed.

What other vegetables can I add?

This recipe is flexible—stir in thinly sliced red bell pepper, baby spinach, or even snap peas during the last five minutes of cooking for a boost of color, nutrition, and crunch.

Final Thoughts

I hope you fall in love with the unique flavors and creamy comfort of Red Curry Risotto with Shrimp as much as I have. Whether it’s a cozy night in or a special occasion, this dish is sure to become your go-to for fantastic flavor and a touch of wow. Don’t wait—grab those ingredients and treat yourself to a new favorite tonight!

Red Curry Risotto with Shrimp Recipe

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4.7 from 15 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the exotic flavors of Thailand with this vibrant Red Curry Risotto with Shrimp. Creamy Arborio rice infused with red curry paste, coconut milk, and a hint of lime, all topped with succulent seared shrimp. A fusion dish that will transport your taste buds to a tropical paradise.

Ingredients

Scale

Shrimp:

1 pound large shrimp (peeled and deveined)
1 tablespoon olive oil
Salt and black pepper to taste

Risotto:

1 tablespoon butter
1 small onion (finely chopped)
2 garlic cloves (minced)
1 tablespoon grated fresh ginger
1 cup Arborio rice
2 tablespoons red curry paste
1/2 cup dry white wine
4 cups low-sodium chicken or vegetable broth (warmed)
1 cup canned coconut milk
1 tablespoon fish sauce
Juice of 1 lime
1/4 cup chopped fresh cilantro
Lime wedges for serving

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Instructions

Prepare the Shrimp: Season shrimp with salt and pepper. Sear in olive oil until cooked through. Set aside.
Make the Risotto: Cook onion, garlic, and ginger. Add rice, red curry paste, and wine. Gradually add broth, stirring until rice is creamy. Stir in coconut milk, fish sauce, and lime juice. Add cooked shrimp.
Serve: Adjust seasoning and garnish with cilantro. Serve hot with lime wedges.