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Red Curry Risotto With Shrimp

red curry risotto in a white skillet topped with crispy whole shrimp, fresh cilantro and toasted coconut
  • Serves:  8
  • Prep Time:  15 min
  • Cook Time:  45 min

Ingredients

  • 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
  • 1 ½ tablespoons red curry paste
  • 1 tablespoon minced peeled fresh ginger
  • 1 teaspoon minced garlic
  • 1 cup thinly sliced sweet onion
  • 1 ½ cups jasmine rice, uncooked
  • 4 tablespoons coconut oil
  • 1 pound uncooked large shrimp, peeled and deveined
  • 2 teaspoons grated lime zest
  • Sea salt, to taste
  • Fresh cilantro leaves, for serving
  • Toasted sweet coconut flakes, for serving

Method

  1. In a large skillet, combine the coconut milk, fish sauce, sugar, lime juice, red curry paste, ginger, garlic, and onion. Bring to a simmer over medium heat and cook, stirring occasionally, until the flavors meld, about 5 minutes. Reserve 1 cup of the liquid.
  2. Stir the rice into the remaining liquid in the skillet and return to a simmer. Cook, stirring, until the rice has absorbed the liquid, about 15 minutes. Add 1 cup of water and cook, stirring continuously, until absorbed. Repeat two more times, about 20 minutes total or until the rice is tender.  
  3. Meanwhile, heat the coconut oil in a separate large skillet over medium-high heat. Once the oil is hot, add the shrimp in a single layer and cook, undisturbed, for 2 minutes. Flip and repeat on the other side, until the shrimp is opaque and cooked through. 
  4. Stir the shrimp, reserved coconut broth and lime zest into the rice. Taste and season with additional lime juice and salt if needed. Top with fresh cilantro, and toasted coconut. Serve family-style.