Description
This Red Curry Risotto with Shrimp is a vibrant fusion dish that combines creamy Italian Arborio rice with bold Thai flavors including red curry paste, coconut milk, and fresh lime. Succulent sautéed shrimp add a protein-packed punch, making this a comforting yet exotic main course perfect for a flavorful dinner.
Ingredients
Scale
Seafood
- 1 pound large shrimp (peeled and deveined)
Wet Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup dry white wine
- 4 cups low-sodium chicken or vegetable broth (warmed)
- 1 cup canned coconut milk
- 1 tablespoon fish sauce
- juice of 1 lime
Produce and Aromatics
- 1 small onion (finely chopped)
- 2 garlic cloves (minced)
- 1 tablespoon grated fresh ginger
- 1/4 cup chopped fresh cilantro
Pantry
- 1 cup Arborio rice
- 2 tablespoons red curry paste
- salt and black pepper to taste
- lime wedges for serving
Instructions
- Prepare Shrimp: Season the shrimp lightly with salt and pepper. In a large skillet over medium heat, warm the olive oil and sear the shrimp for 1–2 minutes per side, until just cooked through. Transfer to a plate and set aside.
- Sauté Aromatics and Onion: In a separate large saucepan, melt the butter over medium heat. Add the finely chopped onion and cook until soft and translucent, about 3–4 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute to release their fragrance.
- Toast Rice and Add Curry Paste: Add the Arborio rice to the saucepan and stir to coat with butter and aromatics. Cook for 1–2 minutes to toast the rice lightly, then stir in the red curry paste and cook for another minute to deepen the flavors.
- Deglaze and Begin Risotto: Pour in the dry white wine and stir consistently until it has mostly absorbed into the rice.
- Cook Risotto with Broth: Start adding the warm broth one ladle at a time, stirring frequently and allowing each addition to absorb fully before adding the next. Continue this stirring and ladling process for 18–20 minutes, until the rice is tender and creamy.
- Finish with Coconut Milk and Seasoning: Stir in the canned coconut milk, fish sauce, and lime juice to enrich the risotto with creaminess and tang. Then, fold in the cooked shrimp gently to combine flavors without breaking the shrimp apart.
- Final Seasoning and Serving: Taste and adjust salt and black pepper as needed. Serve the risotto hot, garnished with freshly chopped cilantro and lime wedges for an added fresh zing.
Notes
- Substitute vegetable broth to make this dish pescatarian-friendly.
- Add chopped red bell pepper or baby spinach during the last few minutes for extra veggies.
- Adjust spice levels by increasing or decreasing the amount of red curry paste.
