Thai Green Curry Risotto
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Recipe Intro From takestwoeggs
This Thai Green Curry Risotto brings together the creaminess of RiceSelect Arborio Rice and the bold flavors of Thai green curry. With the perfect balance of heat, coconut milk, and fragrant aromatics, this dish is a true fusion of Italian and Thai cuisine. Whether you're a fan of curry or risotto, this recipe is sure to satisfy. Plus, it comes together in just 35 minutes for an impressive, flavor-packed meal.
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ingredients
- 4 cups low-sodium chicken broth
- 1 (14 ounce) can coconut milk, warmed
- 4 kaffir lime leaves
- 1 tablespoon palm sugar
- 2 tablespoons fish sauce
- 1 pound shrimp, peeled and deveined
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 shallots, minced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons Thai green curry paste
- 1 1/2 cups RiceSelect Arborio Rice
- Lime wedges, for serving
- Fresh chopped cilantro, for serving
- Sliced red chili peppers, for serving
Method
Step 1
In a saucepan, combine the chicken broth, coconut milk, kaffir lime leaves, palm sugar, and fish sauce. Bring to a simmer and cook for about 10 minutes, stirring occasionally. Remove the kaffir lime leaves, then cover and set the broth aside.
Step 2
In a small bowl, season the shrimp with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the shrimp and cook for 2 minutes on each side, or until pink and cooked through. Set aside.
Step 3
In a large deep skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced shallots, garlic, and ginger, and sauté for about 2 minutes until the shallots become translucent. Stir in the Thai green curry paste and cook for an additional minute to release its flavors. Add RiceSelect Arborio Rice and stir to coat the rice with the curry mixture, cooking for another minute.
Step 4
Begin adding the broth mixture 3/4 cup at a time, stirring constantly. Allow the liquid to absorb before adding more. Continue this process until all the broth is absorbed, and the rice is creamy and tender, about 25 minutes total.
Step 5
Spoon the risotto into bowls and top with the cooked shrimp. Garnish with fresh cilantro, a lime wedge, and sliced red chili peppers for an extra pop of flavor.