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
- 1 pound large shrimp (peeled and deveined)
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 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
Shrimp:
Risotto:
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.
Notes
- You can substitute vegetable broth for a pescatarian version.
- Add red bell pepper or baby spinach for extra veggies.
- Adjust spice level by varying red curry paste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 520
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 185mg
