Red Curry Risotto with Shrimp Recipe

If you’re craving something that beautifully marries comforting creaminess with bold, vibrant flavors, the Red Curry Risotto with Shrimp Recipe is your answer. This dish takes the familiar heartwarming texture of Italian risotto and infuses it with the bright, spicy notes of Thai red curry, enriched by coconut milk and fresh lime. Each bite delivers tender shrimp nestled within a luscious, aromatic rice dish that’s both exotic and comforting, perfect for elevating your dinner routine with ease and flair.

Ingredients You’ll Need

Gathering these simple yet essential ingredients sets the stage for a sensational Red Curry Risotto with Shrimp Recipe. Each component plays a crucial role — from creating the perfect creamy texture to layering that signature spicy and citrusy flavor that makes this dish unforgettable.

• 1 tablespoon olive oil: To gently sauté the aromatics and bring a subtle richness.
• 1 small onion (finely chopped): Adds a sweet, savory base that melts into the rice.
• 2 cloves garlic (minced): Brings depth and a touch of pungency for balance.
• 1 cup Arborio rice: The star starch that delivers that classic creamy risotto texture.
• 2 tablespoons Thai red curry paste: Packs vibrant heat and fragrant spices.
• 1/2 cup canned coconut milk: Creates a silky richness and tropical undertone.
• 4 cups low-sodium chicken or vegetable broth (kept warm): Essential for gradually cooking the rice to creamy perfection.
• 1 pound large shrimp (peeled and deveined): Adds succulent seafood flavor and protein.
• 1 tablespoon fish sauce: An umami powerhouse that enhances all the flavors.
• 1 teaspoon lime juice: Provides a fresh, zesty brightness to balance the curry’s heat.
• 1/2 teaspoon sugar: Softens the spice and rounds out the flavor profile.
• 1/4 cup chopped fresh cilantro: A fresh herbal note for garnish and added aroma.
• Salt and pepper to taste: To bring all the flavors into harmony.
• Lime wedges for serving: A final touch of citrus to squeeze over the top.

How to Make Red Curry Risotto with Shrimp Recipe

Step 1: Sauté the Aromatics

Start by heating olive oil in a large saucepan over medium heat. Toss in the finely chopped onion and cook until it softens and turns translucent, about 3 to 4 minutes. This gentle base will build the flavor foundation for your curry-infused risotto. Add minced garlic and cook for just 30 seconds until fragrant — this keeps the garlic from burning and becoming bitter.

Step 2: Toast the Rice and Incorporate Curry Paste

Next, add the Arborio rice to the pan. Give it a good stir to toast the grains lightly for 1 to 2 minutes; this step helps seal the starch, which is key to that creamy risotto texture. Stir in the red curry paste and cook for about 1 minute until the rice is evenly coated and the rich curry aroma fills your kitchen.

Step 3: Add Coconut Milk and Begin Broth Absorption

Pour in the coconut milk and stir until it is fully absorbed by the rice, creating an indulgent and velvety base. Then, start adding the warm broth one ladle at a time. Stir continuously between each addition, waiting patiently until the liquid is mostly absorbed before pouring more. This slow method encourages the rice to release its creamy starches, turning the mixture into a luscious risotto over 20 to 25 minutes.

Step 4: Cook the Shrimp and Finish Flavoring

In the final 5 minutes of cooking, stir in the peeled and deveined shrimp along with fish sauce, lime juice, and sugar. The shrimp will cook quickly in the simmering rice, turning pink and opaque — making your dish look as good as it tastes. Once cooked through, remove the pan from the heat and fold in the chopped cilantro for a burst of herbal brightness.

Step 5: Season and Serve

Give your risotto a final taste and adjust seasoning with salt and pepper. Serve immediately while it’s hot, with lime wedges on the side for that extra splash of citrus zing. This last touch complements the creamy, spicy, and sweet layers perfectly.

How to Serve Red Curry Risotto with Shrimp Recipe

Garnishes

Elevate your serving by adding more fresh cilantro or a sprinkle of finely sliced red chili peppers if you love an extra kick. A few toasted coconut flakes can also add a fun texture contrast and emphasize the dish’s tropical vibes. Lime wedges are a must-have to brighten every spoonful just before eating.

Side Dishes

This risotto shines on its own but pairs beautifully with simple, fresh sides. Consider a crisp cucumber salad dressed with rice vinegar and a hint of sugar for a cooling counterpoint to the rich curry. Steamed green beans or sautéed bok choy with garlic also complement the bold flavors while adding vibrant color.

Creative Ways to Present

For a dinner party, try serving the risotto in small individual bowls paired with a shrimp skewer resting on top for visual appeal. Alternatively, set up a toppings station with fresh herbs, crushed peanuts, and lime wedges to let guests customize their bowls. This Red Curry Risotto with Shrimp Recipe also makes a fantastic centerpiece on a shared family-style table.

Make Ahead and Storage

Storing Leftovers

Place any leftover risotto in an airtight container and refrigeration will keep it fresh for up to 3 days. Because risotto thickens as it cools, you might find it a little stiffer the next day, but its rich flavors will still be delightful.

Freezing

Freezing risotto is not generally recommended because the texture can become grainy once thawed. However, if you choose to freeze it, transfer to a freezer-safe container and consume within 1 month. Thaw overnight in the fridge before reheating gently.

Reheating

To revive your leftover Red Curry Risotto with Shrimp Recipe, warm it over low heat in a skillet or saucepan. Add a splash of broth or water to loosen the consistency, stirring frequently until it is warmed through and creamy once again. Avoid using high heat to prevent the shrimp from overcooking and becoming rubbery.

FAQs

Can I make this recipe vegetarian?

Absolutely! Simply omit the shrimp and fish sauce, substituting with firm tofu and soy sauce for umami flavor. You can also add extra coconut milk to maintain the creamy texture and richness.

How spicy is the Red Curry Risotto with Shrimp Recipe?

The spice level depends largely on the amount of red curry paste you use. The recipe’s recommended two tablespoons deliver a warm, moderate heat that doesn’t overpower the creamy coconut base, but feel free to adjust more or less according to your taste.

What type of rice is best for this dish?

Arborio rice is essential for risotto because of its high starch content, which creates that signature creamy consistency. Using other rice varieties won’t yield the same texture.

Can I use pre-cooked shrimp?

While fresh or raw shrimp are preferred for cooking directly in the risotto, pre-cooked shrimp can be stirred in at the very end just to warm through, avoiding overcooking which makes shrimp tough.

Is this dish gluten-free?

Yes! All the ingredients in the Red Curry Risotto with Shrimp Recipe are naturally gluten-free, making it a delicious option for those with gluten sensitivities. Just double-check that your broth and curry paste are labeled gluten-free to be certain.

Final Thoughts

There is something truly magical about the blend of creamy risotto and fragrant Thai spices that makes the Red Curry Risotto with Shrimp Recipe a must-try. Whether you’re cooking for family, friends, or a special occasion, this dish brings warmth, flavor, and an exciting twist to your table. Dive in with confidence and let those cozy yet exotic flavors transport your taste buds — I promise you’ll want to make it again and again!

Red Curry Risotto with Shrimp Recipe

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4.2 from 86 reviews

• Author: admin
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This Red Curry Risotto with Shrimp is a creamy, flavorful fusion dish combining the rich textures of traditional Italian risotto with the bold, aromatic spices of Thai red curry. Made with Arborio rice, coconut milk, fresh shrimp, and a mix of fragrant herbs and spices, this recipe delivers a comforting yet exotic meal perfect for a main course. The dish is cooked entirely on the stovetop, ensuring a creamy and tender rice base infused with a perfect balance of sweet, spicy, and savory flavors.

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Ingredients

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Base Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 2 tablespoons Thai red curry paste
• 1/2 cup canned coconut milk
• 4 cups low-sodium chicken or vegetable broth, kept warm

Seafood & Flavorings

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

Garnishes & Seasoning

• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste
• Lime wedges for serving

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Instructions

1. Sauté Aromatics: In a large saucepan over medium heat, warm the olive oil. Add the finely chopped onion and cook for 3 to 4 minutes until the onion becomes soft and translucent. Then, stir in the minced garlic and cook for an additional 30 seconds until fragrant.
2. Toast the Rice: Add the Arborio rice to the pan and stir continuously for 1 to 2 minutes. This lightly toasts the rice, developing its nutty flavor and preparing it to absorb the liquids.
3. Add Curry Paste: Mix in the Thai red curry paste and cook for about 1 minute, allowing the spices to bloom and infuse into the rice and aromatics.
4. Incorporate Coconut Milk: Pour in the canned coconut milk, stirring until the liquid is mostly absorbed by the rice, adding a creamy richness to the dish.
5. Cook Risotto: Begin adding the warm broth, one ladleful at a time. Stir continuously and wait for the rice to absorb each addition before adding the next. Continue this slow process for 20 to 25 minutes, until the rice is creamy and tender.
6. Add Shrimp and Seasonings: About five minutes before the risotto is finished, stir in the peeled and deveined shrimp, fish sauce, lime juice, and sugar. Cook until the shrimp turn pink, opaque, and are cooked through.
7. Finish and Serve: Remove the risotto from heat. Stir in the chopped fresh cilantro and season with salt and pepper to taste. Serve hot with lime wedges on the side for a fresh citrus kick.

Notes

• Adjust the amount of red curry paste to match your preferred spice level.
• For a vegetarian variation, omit the shrimp and fish sauce, substituting tofu and soy sauce instead.
• For a richer, creamier risotto, add an extra splash of coconut milk at the end of cooking.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai-Inspired, Fusion