Description
This Red Curry Risotto with Shrimp is an exquisite fusion dish that beautifully combines the creamy texture of traditional Italian risotto with the bold, aromatic flavors of Thai red curry. Featuring succulent shrimp cooked to perfection in a medley of coconut milk, fresh ginger, and spicy red curry paste, this recipe delivers a richly satisfying and comforting meal that’s both unique and delicious.
Ingredients
Scale
Shrimp and Seasoning
- 1 lb large shrimp, peeled and deveined
- Salt and black pepper to taste
Base Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup Arborio rice
- 2 tablespoons red curry paste
- 1/2 cup dry white wine
- 3 cups low-sodium chicken or vegetable broth, kept warm
- 3/4 cup full-fat coconut milk
- 1 tablespoon fish sauce
- Juice of 1 lime
Garnish
- Chopped cilantro or Thai basil
- Lime wedges for serving
Instructions
- Prepare and Cook Shrimp: Season the shrimp lightly with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2–3 minutes on each side, until pink and cooked through. Remove the shrimp from the pan and set aside.
- Sauté Aromatics: In the same skillet, melt the butter over medium heat. Add the finely chopped onion and sauté for 3–4 minutes until soft and translucent. Stir in minced garlic and grated ginger and cook for an additional minute until fragrant.
- Add Red Curry Paste: Stir in the red curry paste, ensuring it coats the aromatics evenly. Cook for about a minute to release the flavors.
- Cook Arborio Rice: Add the Arborio rice to the skillet and cook while stirring constantly for 1–2 minutes until the edges of the rice grains become slightly translucent.
- Deglaze with Wine: Pour in the dry white wine and stir continuously until it is mostly absorbed by the rice.
- Add Broth Gradually: Begin adding the warm chicken or vegetable broth one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. Continue this process for about 20 minutes, or until the rice is tender and creamy.
- Incorporate Coconut Milk and Fish Sauce: Stir in the full-fat coconut milk and fish sauce. Cook for an additional 2–3 minutes to meld the flavors and richness.
- Combine Shrimp and Final Seasoning: Return the cooked shrimp to the skillet and gently stir to combine with the creamy risotto. Add lime juice and adjust the seasoning with salt and black pepper as needed.
- Serve: Serve the risotto hot, garnished with chopped cilantro or Thai basil and lime wedges on the side for extra zest.
Notes
- For extra richness and creaminess, you can stir in a tablespoon of butter or grated Parmesan cheese at the end, though this is not traditional for this fusion dish.
- Substitute scallops or tofu if you prefer a different protein or a vegetarian option (use tofu and vegetable broth).
- Adjust the amount of red curry paste according to your preference for spiciness.
