If you haven’t yet discovered the magic of a perfectly creamy risotto with an exciting Thai twist, this Red Curry Shrimp Risotto with Coconut and Lime Recipe will be your new go-to comfort dish. Bursting with aromatic red curry, rich coconut milk, and zesty lime, it brings together the creaminess of risotto with the bold flavors of Southeast Asia in a way that’s surprisingly simple yet utterly irresistible. Each bite offers tender shrimp nestled in luscious rice that’s been infused with fragrant curry paste and brightened with fresh lime, making this recipe a delightful dinner centerpiece you’ll want to share with everyone you love.
Ingredients You’ll Need
The beauty of this dish lies in its use of straightforward, wholesome ingredients that perfectly balance each other. From fragrant jasmine rice to vibrant red curry paste, every element contributes to the depth of flavor, enticing aroma, and appealing texture that makes this risotto unforgettable.
- Full-fat coconut milk (2 cans): Creates a creamy, luscious base that brings richness and smooth texture.
- Fish sauce (1 tablespoon): Adds a umami depth with a subtle salty tang typical of Southeast Asian cuisine.
- Sugar (1 tablespoon): Balances out the acidity and spiciness for a well-rounded profile.
- Fresh lime juice (1 tablespoon, plus more): Provides fresh, zesty brightness that lifts the entire dish.
- Red curry paste (1½ tablespoons): Packs bold, spicy flavors that define the dish’s character.
- Minced fresh ginger (1 tablespoon): Offers a warm, slightly peppery note that complements the curry.
- Minced garlic (1 teaspoon): Enhances aroma and depth.
- Sliced sweet onion (1 cup): Adds natural sweetness and body.
- Jasmine rice (1½ cups): A fragrant, delicate grain perfect for soaking up all the flavors.
- Coconut oil (4 tablespoons): Used to cook the shrimp and adds extra coconut aroma.
- Uncooked large shrimp (1 pound): Provides tender, juicy seafood goodness.
- Grated lime zest (2 teaspoons): Injects an extra citrus punch.
- Sea salt (to taste): Balances the flavors perfectly.
- Fresh cilantro leaves: Bright and herbal garnish that finishes the dish beautifully.
- Toasted sweet coconut flakes: Adds crunchy texture and a lovely subtle sweetness for topping.
How to Make Red Curry Shrimp Risotto with Coconut and Lime Recipe
Step 1: Make the Coconut Broth
Begin by combining the coconut milk, fish sauce, sugar, fresh lime juice, red curry paste, minced ginger, garlic, and sliced onion in a large skillet. Gently bring this mixture to a simmer over medium heat. This step allows the flavors to meld beautifully as the curry paste infuses the creamy broth, creating a wonderfully aromatic base that’s bursting with depth. Let it cook for about 5 minutes while stirring occasionally.
Step 2: Cook the Rice
Now, stir the jasmine rice into the coconut broth, allowing the grains to soak up the flavors as the liquid gently simmers. This process takes patience and care, reminiscent of traditional risotto cooking. Keep stirring as the rice absorbs the broth for about 15 minutes, then add a cup of water and continue cooking. Repeat the water additions twice more until the rice is tender and creamy, about 20 minutes total. You’ll notice the rice grains plump up perfectly, soaking in all those rich coconut and spice notes you built earlier.
Step 3: Cook the Shrimp
While the rice cooks, heat coconut oil in a separate skillet over medium-high heat. Add the shrimp in a single layer, allowing them to sear undisturbed for 2 minutes. Flip and cook for another 2 minutes until they turn opaque and springy. The coconut oil enhances the shrimp’s natural sweetness, and the quick sear locks in moisture for juicy bites every time.
Step 4: Bring It All Together
Once the rice is tender and creamy, stir in the cooked shrimp along with the reserved coconut broth and fresh lime zest. This final step ensures the shrimp stays tender while the flavors marry perfectly. Taste and adjust with extra lime juice or sea salt as needed. The combined vibrant flavors of red curry, coconut, and lime will dance on your palate, making this risotto utterly irresistible.
How to Serve Red Curry Shrimp Risotto with Coconut and Lime Recipe
Garnishes
Finish each serving with a handful of fresh cilantro leaves and a sprinkle of toasted sweet coconut flakes. The cilantro adds a bright, fresh contrast to the rich and spicy risotto, while the toasted coconut flakes bring a delightful crunch and subtle sweetness that elevate this dish from delicious to phenomenal.
Side Dishes
This Red Curry Shrimp Risotto with Coconut and Lime Recipe is rich enough to stand proudly on its own, but if you want to round out your meal, consider serving it alongside a crisp cucumber salad or steamed green vegetables like bok choy or snap peas. These sides add texture and freshness, balancing the creaminess and spice of the risotto.
Creative Ways to Present
For an impressive presentation, serve the risotto family-style in a large shallow bowl, topped with whole cooked shrimp to showcase their plumpness. Drizzle a little extra lime juice over the top and scatter cilantro and coconut flakes generously. Alternatively, try plating individual portions in small bowls, garnishing with edible flowers or microgreens for an elegant touch.
Make Ahead and Storage
Storing Leftovers
You can store leftover Red Curry Shrimp Risotto with Coconut and Lime Recipe in an airtight container in the refrigerator for up to 3 days. Keep in mind the shrimp is best enjoyed fresh, so try to finish leftovers quickly or consider storing the risotto and shrimp separately for better texture.
Freezing
Freezing is possible but not recommended for this dish as the creamy texture of the risotto can change, and the shrimp may become rubbery upon thawing. If you do freeze, separate the rice and shrimp, and use within one month for best quality.
Reheating
When reheating, warm the risotto gently in a skillet over medium-low heat, adding a splash of coconut milk or water to restore creaminess. Add the shrimp in at the end just to warm through so they stay tender. Avoid microwaving if possible to keep the best texture and flavor.
FAQs
Can I use a different type of rice for this recipe?
Jasmine rice is preferred here because of its fragrance and texture, but if you want a more traditional risotto feel, you might experiment with Arborio rice. Just note that cooking times and liquid absorption will vary.
Is the red curry paste very spicy?
Red curry paste has moderate heat, but its spice level can vary by brand. If you’re sensitive to spice, start with a little less and add more to taste as you cook.
Can I substitute shrimp with another protein?
Absolutely! Chicken, scallops, or tofu work well too. Just be sure to adjust cooking times accordingly so your protein stays juicy and tender.
What can I do if I don’t have coconut oil?
Vegetable oil or olive oil can work as substitutes, but coconut oil complements the dish’s flavor best by enhancing its tropical notes.
How important is the lime zest in this recipe?
Lime zest adds a lovely bright citrus aroma and depth that fresh lime juice alone can’t fully provide, so it’s worth including for that extra zing.
Final Thoughts
There’s something truly special about the way the Red Curry Shrimp Risotto with Coconut and Lime Recipe combines familiar comfort food with exciting global flavors. It’s a dish that invites you to slow down, savor each bite, and share the joy of good food with friends and family. Give it a try—you might just find it becoming a beloved staple in your kitchen, ready to wow your guests or to enjoy any night you crave something unique and delicious.
Print
Red Curry Shrimp Risotto with Coconut and Lime Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Stovetop
- Method: Stovetop
- Cuisine: Thai fusion
Description
This vibrant Red Curry Risotto with Shrimp combines creamy coconut milk infused with spicy red curry paste and fragrant jasmine rice, topped with perfectly cooked shrimp, fresh cilantro, and toasted coconut flakes. A delicious fusion dish that blends Thai flavors with the comforting texture of risotto, ideal for an impressive yet easy-to-make family-style meal.
Ingredients
Coconut Broth
- 2 (13.5-ounce) cans full-fat coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 tablespoon fresh lime juice (from 1 lime), plus more to taste
- 1½ tablespoons red curry paste
- 1 tablespoon minced peeled fresh ginger
- 1 teaspoon minced garlic
- 1 cup thinly sliced sweet onion
Risotto
- 1½ cups jasmine rice, uncooked
Shrimp
- 4 tablespoons coconut oil
- 1 pound uncooked large shrimp, peeled and deveined
- 2 teaspoons grated lime zest
- Sea salt, to taste
For Garnish
- Fresh cilantro leaves, for serving
- Toasted sweet coconut flakes, for serving
Instructions
- Make the coconut broth: In a large skillet, combine the coconut milk, fish sauce, sugar, lime juice, red curry paste, ginger, garlic, and sweet onion. Bring the mixture to a simmer over medium heat, stirring occasionally until the flavors meld together, about 5 minutes. Reserve 1 cup of this flavorful broth and set aside.
- Cook the rice: Stir the jasmine rice into the remaining liquid in the skillet. Return to a simmer and cook, stirring frequently, until the rice absorbs the liquid, approximately 15 minutes. Add 1 cup of water and continue cooking, stirring continuously, allowing the rice to absorb the liquid before adding more. Repeat this process two more times, for a total of about 20 minutes or until the rice reaches a tender, risotto-like consistency.
- Cook the shrimp: While the rice cooks, heat the coconut oil in a separate large skillet over medium-high heat. When the oil is hot, arrange the shrimp in a single layer and cook undisturbed for 2 minutes. Flip the shrimp and cook on the other side until opaque and fully cooked through, about 2 more minutes.
- Combine and serve: Stir the cooked shrimp, reserved coconut broth, and grated lime zest into the risotto. Taste and adjust seasoning with additional lime juice and salt if needed. Serve topped with fresh cilantro leaves and toasted coconut flakes, presented family-style for sharing.
Notes
- Use jasmine rice for authentic fragrant flavor, but you may substitute arborio rice for a creamier texture.
- Adjust the amount of red curry paste to control the heat to your preference.
- To toast coconut flakes, place them in a dry skillet over medium heat, stirring frequently until golden brown and fragrant.
- For a milder dish, reduce the red curry paste by half and add more coconut milk.
- This dish is best enjoyed fresh but can be refrigerated for up to 2 days; reheat gently on the stovetop with a splash of water or coconut milk.
