Thai Red Curry Risotto Recipe

Name: Thai Red Curry Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 onion, peeled and chopped (about 6 oz.); 3 tablespoons grated peeled fresh ginger; 2 garlic cloves, peeled and chopped; 1/4 cup salad oil; 2 teaspoons paprika; 3/4 teaspoon Thai red curry paste; 1 1/2 cups arborio rice or 1 1/2 cups other short-grain white rice; 1/2 cup dry sherry; about 4 cups fat-skimmed chicken broth; 4 ounces fresh shiitake mushrooms, rinsed, stems removed, and sliced; 1 cup coconut milk; 1 1/2 cups frozen baby peas; 3 tablespoons chopped fresh cilantro; salt; 1 lime, rinsed and cut into 6 wedges (about 3 oz.)

Servings: persons

1 onion, peeled and chopped (about 6 oz.)
3 tablespoons grated peeled fresh ginger
2 garlic cloves, peeled and chopped
1/4 cup salad oil
2 teaspoons paprika
3/4 teaspoon Thai red curry paste
1 1/2 cups arborio rice or 1 1/2 cups other short-grain white rice
1/2 cup dry sherry
about 4 cups fat-skimmed chicken broth
4 ounces fresh shiitake mushrooms, rinsed, stems removed, and sliced
1 cup coconut milk
1 1/2 cups frozen baby peas
3 tablespoons chopped fresh cilantro
salt
1 lime, rinsed and cut into 6 wedges (about 3 oz.)

1
In a 12-inch frying pan or 14-inch wok over medium heat, stir onion, ginger, and garlic in oil until onion is barely limp, about 2 minutes.
2
Stir in paprika, curry paste, and rice, mixing well to coat rice. Pour in sherry and cook, stirring to scrape up any browned bits, until sherry is absorbed, about 2 minutes.
3
Pour in 1 cup chicken broth and stir until broth is mostly absorbed, 3 to 4 minutes. Add mushrooms and coconut milk; stir gently until liquid is mostly absorbed, about 1 minute.
4
Add 2 more cups broth, 1 cup at a time, stirring after each addition until almost absorbed, about 15 minutes total.
5
Rice should be almost tender but still slightly firm to bite. Remove from heat and let stand, uncovered, up to 4 hours.
6
Return pan to medium-high heat, add 1 more cup broth, and stir until liquid is absorbed and rice is creamy and tender to bite, about 9 minutes.
7
If risotto is too dry or rice isn't quite tender, add a little more broth and cook until risotto reaches desired consistency.
8
Stir in peas, cilantro, and salt to taste. Spoon risotto into serving bowls and garnish each serving with a lime wedge.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 onion, peeled and chopped (about 6 oz.), 3 tablespoons grated peeled fresh ginger, 2 garlic cloves, peeled and chopped, 1/4 cup salad oil, and more.

Yes, Thai Red Curry Risotto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Red Curry Risotto

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