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Red Curry Risotto with Shrimps | Twist on creamy risotto by adding Thai red curry paste, coconut milk & fish sauce. So much flavors! #risotto #thairedcurry #shrimp #seafood #basil #coconutmilk #fishsauce #dinner #dinnerrecipe #datenight #rice #fusion | The Missing Lokness
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Red Curry Risotto with Shrimps

Course Main Course
Cuisine Fusion, Italian
Keyword curry risotto, date night, dinner, rice, risotto, romantic dinner, seafood, shrimp risotto, thai red curry
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 2 people
Author Lokness

Ingredients

  • 4 cups seafood broth
  • 1 cup water
  • 1 tablespoon olive oil
  • 1 large shallot (finely diced)
  • 2 garlic cloves (minced)
  • 2 teaspoons ginger (minced)
  • 1 cup Arborio rice
  • 2 tablespoons Thai red curry paste
  • ½ tablespoon fish sauce
  • 3 tablespoons red bell pepper (cut into ¼-inch dices)
  • ⅓ cup canned coconut milk
  • Salt
  • Ground black pepper
  • 2 tablespoons basil or Thai basil (thinly sliced)
  • ½ lime

Sautéed Shrimps:

  • ½ pound large shrimps with shells
  • 1 tablespoon unsalted butter
  • ½ tablespoon olive oil
  • 1 garlic clove (minced)
  • 1 teaspoon ginger (minced)
  • Salt
  • Ground black pepper

Instructions

  • Prepare the shrimps by removing the shells. Do not discard the shells. Transfer to a small bowl. Devein the shrimp. Rinse and pat dried with paper towels. Transfer to a small bowl. Cover with plastic wrap and keep cool in the fridge.
  • In a medium pot, bring seafood broth, 1 cup water and shrimp shells to a boil. Reduce to a simmer.
  • In a large skillet over medium heat, warm 1 tablespoon olive oil. Add shallot and saute for 2 minutes. Add ginger and garlic. Cook for 1 minute. Add rice and stir continuously until fragrant, about 2 minutes. Mix in curry paste and stir for another minute. Add 1½ cups of seafood broth (just broth, no shell). Lightly season with salt and pepper. Cook and stir until most of the liquid is absorbed. Add another ½ cup of broth and stir until most of the liquid is absorbed. Repeat this process until the risotto is creamy and the rice is al dente, about 20 minutes. Add bell pepper about 3 minutes before the risotto is ready. Season with fish sauce, salt and pepper.
  • When the risotto is almost ready, in a medium skillet over medium heat, add butter and olive oil. Stir in garlic and ginger until aromatic. Add shrimps. Season with salt and pepper. Cook until pink and cook through, about 2 – 4 minutes.
  • Back to the rice, stir in coconut milk. Warm for 1 more minute. Transfer the risotto to serving plates. Top with cooked shrimps and basil. Squeeze a little lime juice over and serve immediately.

Notes

  1. The shrimp shells add extra flavor to the seafood broth. Definitely do not skip. 
  2. The Thai red curry brand I picked is from Thai Kitchen. It may not be the strongest in flavor, but it's the least spicy compare to other brands. I don't want the risotto to be spicy, so this brand is great and it's very easy to find in most supermarket. 
  3. For the fish sauce, it added umami flavors. If you don't have fish sauce, use soy sauce. 
  4. Leftover coconut milk can be transferred to an airtight container and stored in the fridge for other uses, like banana butter mochi and pineapple toasted coconut ice cream.