Red Curry Risotto With Shrimp

  • 2 13.5 oz cans full fat coconut milk
  • 1 tbsp Fish sauce
  • 1 1/2 tbsp Red curry paste
  • 1 cup Thinly sliced sweet onion
  • 1 tsp Garlic, minced
  • 1 tbsp Ginger, minced
  • 1 Lime, zest and juiced
  • 1 1/2 cups Jasmine rice
  • 1 tbsp Sugar
  • 4 tbsp Coconut oil, for frying shrimp
  • 1 lb Uncooked large shrimp, peeled, deveined
  • 3 cups Water
  • Toasted sweet coconut flakes for topping
  • Fresh cilantro for topping

  1. In a large skillet with a lid (or a lidded pot) add coconut milk, sugar, lime juice, fish sauce, red curry paste, ginger, garlic and onion. Bring to a simmer and stir until combined. Allow to simmer for 5 minutes so flavors can meld together.
  2. Remove 1 cup of the liquid and set aside. Stir dried rice into skillet and bring back to a low simmer. Continue stirring over low heat until rice has absorbed the liquid, about 15 minutes. After 15 minutes add 1 cup of water at a time, stirring while it absorbs. Continue adding water until rice is tender, about 20 more minutes. This is similar to risotto and will keep the coconut milk from burning while making a creamy rice base for your shrimp
  3. In a separate skillet add coconut oil over medium high heat. Once coconut oil is hot add in shrimp and cook undisturbed for 2 minutes. Turn shrimp and cook for another 2 minutes on the following side.
  4. Add shrimp to curry rice and top with reserved curry broth, lime zest, fresh cilantro and toasted coconut
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