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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

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.

Ingredients

Scale

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

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

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Find it online: https://a-tale-of-two.com/red-curry-risotto-with-shrimp-recipe/