Red Curry Risotto Recipes
RED CURRY RISOTTO
Thai red curry paste is made with red chilies and lemongrass giving it a nice spicy flavour. We combine it with coconut milk, peas, fresh mushrooms and other spices to make this unique risotto.
Categories Sides
Yield Serves 4.
Number Of Ingredients 14
Steps:
- Heat oil in a nonstick wok or large saucepan over medium heat.
- Add onion, ginger and garlic; saute for 2 minutes. Add rice and saute for 2 minutes.
- Add paprika, red curry paste and salt; cook, stirring, for 1 minute.
- Add wine and cook, stirring, until wine is almost absorbed. Stir in mushrooms and coconut milk; cook, stirring frequently, until liquid is almost completely absorbed.
- Meanwhile, heat broth to simmering. Add 1 cup hot broth to rice mixture and cook, stirring frequently, until almost all of liquid is absorbed.
- Add remaining 3 cups hot broth, 1 cup at a time, cooking and stirring constantly until mixture is creamy, rice is tender and most of liquid is absorbed, about 20 - 25 minutes.
- Stir in peas and cook, stirring, for 1 minute. Stir in cilantro. Serve immediately.
Nutrition Facts : Calories 549 calories, 24.7 g fat, 12.3 g protein, 66.4 g carbohydrate, 5.6 g fibre, 762 mg sodiumNutritional analysis done with chicken broth.
THAI RED CURRY RISOTTO
Make and share this Thai Red Curry Risotto recipe from Food.com.
Provided by dicentra
Categories Short Grain Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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.
- Add 2 more cups broth, 1 cup at a time, stirring after each addition until almost absorbed, about 15 minutes total.
- Rice should be almost tender but still slightly firm to bite. Remove from heat and let stand, uncovered, up to 4 hours.
- 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.
- If risotto is too dry or rice isn't quite tender, add a little more broth and cook until risotto reaches desired consistency.
- Stir in peas, cilantro, and salt to taste. Spoon risotto into serving bowls and garnish each serving with a lime wedge.
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- 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.
- 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.
- 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. Add 2 more cups broth, 1 cup at a time, stirring after each addition until almost absorbed, about 15 minutes total. Rice should be almost tender but still slightly firm to bite. Remove from heat and let stand, uncovered, up to 4 hours.
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- 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.
- 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.
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