Thai Red Curry Risotto Thai Red Curry Risotto
favorite
print
like
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!

  1. Firstly, carefully shell and devein the prawns, leaving the tails intact. Keep the prawn heads and shells.
  2. 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.
  3. 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.
  4. 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.
  5. Drain the shrimp stock and discard the prawn heads and shells.
  6. 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.
  7. 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.
  8. Add remaining 1 ml of coconut milk along with lime juice, fish sauce and brown sugar.
  9. 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.
  10. 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 Thai Red Curry Risotto

Thai Red Curry Risotto

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

favorite
print
like
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
  1. Firstly, carefully shell and devein the prawns, leaving the tails intact. Keep the prawn heads and shells.
  2. 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.
  3. 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.
  4. 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.
  5. Drain the shrimp stock and discard the prawn heads and shells.
  6. 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.
  7. 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.
  8. Add remaining 1 ml of coconut milk along with lime juice, fish sauce and brown sugar.
  9. 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.
  10. Spoon a generous portion of risotto, layer on prawns and scallops, and finally add garnishes - sliced chillies, grated coconut, thai basil leaves and coriander.