cooklybookly

favorite

Prep 50 minutes

Total 1 hour

Serves

US | Metric

Ingredients

10 Large king prawns, shelled and deveined
150 g Patagonian scallops
450 ml Fresh chicken stock
125 g Arborio risotto rice
1 Red pepper, finely diced
5 Garlic cloves, finely chopped
5 cm Ginger, peeled and grated
20 g Freshly chopped coriander
20 g Fresh thai basil leaves
1 Large green chilli
400 ml Coconut milk
1 White onion, finely chopped
Juice of half a lime
2 tbsps Brown sugar
1 tbsp Fish sauce
3 Heaped tablespoon Thai red curry paste

Thai Red Curry Risotto

A mind-blowing hybrid of Italian prawn and scallop risotto and Thai red curry is a surprisingly natural combination!

Firstly, carefully shell and devein the prawns, leaving the tails intact. Keep the prawn heads and shells.
In a pot, add 2 tbsps of olive oil on a medium heat. Once hot, add 2 garlic cloves and half of the grated ginger and saute for 1 minute.
Add the prawn heads and stir for 1 minute or until the heads have turned pink. Gently squeeze the heads with a spatula to release that the deep flavour.
Then, add the 450 ml of chicken stock and an additional 50 ml of water. Simmer for approximately 2 minutes or until the stock has reduced by 1/4.
Drain the shrimp stock and discard the prawn heads and shells.
Add 2 tbsps of olive oil to a skillet on a medium heat, add the onion, garlic, and ginger to saucepan. Saute until fragrant, about 1 minute, then add rice and curry paste, stirring until evenly coated.
Add warm prawn stock, 1 ml at a time, stirring until broth is mostly absorbed before adding more. Once all of the prawn broth has been added (about 20 minutes), add 1 cup of coconut milk and stir until mostly absorbed and rice is almost done, 8 to 10 minutes.
Add remaining 1 ml of coconut milk along with lime juice, fish sauce and brown sugar.
In a separate pan, add 1 tbsp of olive oil and once hot, gently fry the scallops for 2 mins each side. Remove from the pan on to a plate. Finally, gently fry the prawns in the same pan for 3 mins each side or until pink and juicy.
Spoon a generous portion of risotto, layer on prawns and scallops, and finally add garnishes - sliced chillies, grated coconut, thai basil leaves and coriander.

Thai Red Curry Risotto

A mind-blowing hybrid of Italian prawn and scallop risotto and Thai red curry is a surprisingly natural combination!

favorite

Prep 50 minutes

Total 1 hour

Serves

US | Metric

Ingredients

10 Large king prawns, shelled and deveined
150 g Patagonian scallops
450 ml Fresh chicken stock
125 g Arborio risotto rice
1 Red pepper, finely diced
5 Garlic cloves, finely chopped
5 cm Ginger, peeled and grated
20 g Freshly chopped coriander
20 g Fresh thai basil leaves
1 Large green chilli
400 ml Coconut milk
1 White onion, finely chopped
Juice of half a lime
2 tbsps Brown sugar
1 tbsp Fish sauce
3 Heaped tablespoon Thai red curry paste

Firstly, carefully shell and devein the prawns, leaving the tails intact. Keep the prawn heads and shells.
In a pot, add 2 tbsps of olive oil on a medium heat. Once hot, add 2 garlic cloves and half of the grated ginger and saute for 1 minute.
Add the prawn heads and stir for 1 minute or until the heads have turned pink. Gently squeeze the heads with a spatula to release that the deep flavour.
Then, add the 450 ml of chicken stock and an additional 50 ml of water. Simmer for approximately 2 minutes or until the stock has reduced by 1/4.
Drain the shrimp stock and discard the prawn heads and shells.
Add 2 tbsps of olive oil to a skillet on a medium heat, add the onion, garlic, and ginger to saucepan. Saute until fragrant, about 1 minute, then add rice and curry paste, stirring until evenly coated.
Add warm prawn stock, 1 ml at a time, stirring until broth is mostly absorbed before adding more. Once all of the prawn broth has been added (about 20 minutes), add 1 cup of coconut milk and stir until mostly absorbed and rice is almost done, 8 to 10 minutes.
Add remaining 1 ml of coconut milk along with lime juice, fish sauce and brown sugar.
In a separate pan, add 1 tbsp of olive oil and once hot, gently fry the scallops for 2 mins each side. Remove from the pan on to a plate. Finally, gently fry the prawns in the same pan for 3 mins each side or until pink and juicy.
Spoon a generous portion of risotto, layer on prawns and scallops, and finally add garnishes - sliced chillies, grated coconut, thai basil leaves and coriander.