There’s nothing in the world quite like a good curry, with all those warm and sumptuous flavors blended together. But, it can be difficult to get the flavor just right when cooking at home if you’re used to curry dishes from restaurants. Well, with this curry shrimp risotto recipe you can have that incredible flavor in your own kitchen. The slow-cooked rice takes in all the yummy flavors of the coconut milk and spice -and it becomes a creamy backdrop for the delectable shrimp.
The base of this dish is a mixture of coconut milk, garlic, onion, lime zest, lime juice, ginger, and red curry paste. These flavors each lend something to the recipe. Once this has come to a bubble reserve a cup of the sauce for later and then throw in some jasmine rice.
After you let this cook for a bit then add in some more water. When that all cooks in add some more. You repeat this process until the rice is completely cooked, having taken in the flavors of the curry and become softer and creamier from all the cooking.
The shrimp only takes a few minutes to cook and so is sautéd in a separate pan. Plenty of coconut oil to fry the shrimp in means there’s a bit of that coconut flavor in each bite.
Add the shrimp to the rice and then cover with the sauce you saved from earlier. The final addition is just a sprinkle of chopped cilantro and some more lime zest on top for a savory, rich, and satisfying dinner that requires no menu, no ordering, and no delivery!
Curry Shrimp Risotto
15m prep time
45m cook time
- 2 (13.5 oz) cans regular coconut milk
- 1 tablespoon soy sauce
- 1 1/2 tablespoon red curry paste
- 1 cup thinly sliced sweet onion
- 1/2 teaspoon onion powder
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- juice and zest of 1 lime
- 1 1/2 cups uncooked jasmine rice
- 1 tablespoon honey
- 3 tablespoons coconut oil
- 3 cups water
- 2 teaspoons freshly chopped cilantro
- In a stockpot combine coconut milk, soy sauce, curry, onion, onion powder, garlic, ginger, lime juice, half the lime zest, and honey. Bring to a low boil over medium heat and allow to cook for 5 minutes.
- Reserve 1 cup of spiced coconut milk mixture for later. Add rice to stockpot and cook for low of 15 minutes. Cook for 20 more minutes, adding 1 cup of water every 6-7 minutes and stirring in between each addition. Remove from heat as rice should be tender at this point.
- In a skillet heat coconut oil on medium-high heat. Add shrimp (defrosted if using frozen) and cook for 2 minutes on each side undisturbed in pan.
- Add shrimp to rice and stir. Garnish with remaining lime zest and freshly chopped cilantro.
Recipe adapted from The Modern Proper.