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
Scale
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.
