Day 2173 - Tonight’s dinner experiment was Impossible tacos and we declare it a success!
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Coconut Red Curry Risotto With Shrimp
Made this with Kate at home for us and my parents. Delicious recipe, everyone loved it, and relatively easy– just a lot of stirring. Probably budget an hour to make, but it would be a nice one to make while people are over so you’re cooking a bit but you don’t have to watch it closely.
Adapted from The Modern Proper
Serves 4-5
Ingredients
2 13.5 oz cans full fat coconut milk
2.5 tbsp fish sauce
2.5 tbsp red curry paste
1 cup thinly sliced sweet onion
1-2 tsp garlic, minced
1-2 tbsp ginger, minced
1 lime, zest and juiced
1 ½ cups jasmine rice
2 tbsp brown or white sugar
4 tbsp coconut oil, for frying shrimp
1 lb uncooked large shrimp, peeled, deveined
3 cups water
**toasted coconut flakes for topping (I used unsweetened)
**fresh cilantro for topping
Salt
Method
**I think the cilantro and coconut flakes could easily be left off without compromising the recipe.
- In a large skillet with a lid (or a lidded pot) add coconut milk, sugar, lime juice, fish sauce, red curry paste, ginger, garlic and onion. Bring to a simmer and stir until combined. Allow to simmer for 5 minutes so flavors can meld together.
- Remove 1 cup of the liquid and set aside. Stir dried rice into skillet and bring back to a low simmer. Continue stirring over low heat until rice has absorbed the liquid, about 15 minutes. After 15 minutes add 1 cup of water at a time, stirring while it absorbs. Continue adding water until rice is tender, about 20 more minutes. This is similar to risotto and will keep the coconut milk from burning while making a creamy rice base for your shrimp. Increase other flavor ingredients (curry, sugar, etc) to taste. Add salt to taste.
- In a separate skillet add coconut oil over medium high heat. Once coconut oil is hot add in shrimp and cook undisturbed for 2 minutes. Turn shrimp and cook for another 2 minutes on the following side.
- Add shrimp to curry rice and top with reserved curry broth, lime zest, fresh cilantro and toasted coconut. (We didn’t top with curry broth because we had upped the flavor post removing the 1 c of broth, but if you got the flavors right before removing a cup it could be a nice topping).
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