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Thai Green Curry Risotto Recipe

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4 from 70 reviews

This Thai Green Curry Risotto is a flavorful fusion dish combining the creamy, comforting texture of Italian risotto with the aromatic and vibrant flavors of Thai green curry. Made with shrimp, aromatic herbs, and a rich broth infused with coconut milk, fish sauce, and lime leaves, this recipe offers a unique twist on traditional risotto that’s both comforting and exotic.

Ingredients

Broth

  • 4 cups low sodium chicken broth
  • 1 can (14 oz) coconut milk
  • 2 tablespoons fish sauce
  • 1 tablespoon palm sugar
  • 4 lime leaves (Kaffir lime leaves)

Shrimp

  • 1 lb shrimp, peeled and deveined
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon olive oil

Risotto Base

  • 2 tablespoons olive oil
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 3 tablespoons Thai green curry paste
  • 1 ½ cups arborio rice

Garnish

  • 1 lime wedge, cut
  • 1 bunch cilantro
  • Red chili peppers, sliced

Instructions

  1. Prepare the broth: In a saucepan, combine the chicken broth, coconut milk, lime leaves, palm sugar, and fish sauce. Bring the mixture to a simmer, stirring until all ingredients are well combined. Allow it to simmer gently for 10 minutes to let the flavors meld, then remove the kaffir lime leaves. Remove the broth from heat, cover it, and set aside.
  2. Cook the shrimp: Season the peeled and deveined shrimp with salt and pepper in a small mixing bowl. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the shrimp and cook for approximately 2 minutes on each side, or until they turn pink and opaque. Remove from skillet and set aside.
  3. Sauté aromatics and curry paste: In a large deep skillet over medium heat, heat the remaining olive oil. Add the minced shallots, garlic, and ginger, sautéing until the shallots become translucent, about 2 minutes. Add the Thai green curry paste and cook for an additional 1 minute to release its aroma. Stir in the arborio rice, tossing to coat the grains evenly for about 1 minute.
  4. Cook the risotto: Begin adding the prepared broth one cup at a time to the rice mixture, stirring constantly and allowing each addition to be mostly absorbed before adding the next. Maintain a low simmer and stir every 30 seconds to prevent sticking. Continue this gradual addition and stirring process for approximately 2-3 minutes per cup of broth, until all the liquid is absorbed and the rice is creamy and cooked to al dente texture.
  5. Serve: Plate the risotto in individual bowls. Top with the cooked shrimp and garnish with fresh cilantro, a lime wedge, and sliced red chili peppers. Serve immediately and enjoy the harmonious blend of Thai and Italian flavors.

Notes

  • For a vegetarian version, substitute shrimp with tofu or mixed vegetables and use vegetable broth instead of chicken broth.
  • You can adjust the spiciness by adding more or less green curry paste and chili peppers to taste.
  • Stirring constantly is crucial for creamy risotto and to prevent the rice from sticking to the pan.
  • If palm sugar is unavailable, brown sugar can be used as a substitute.
  • The broth can be prepared in advance and kept warm while cooking the risotto for convenience.

Find it online: https://flavorspath.com/thai-green-curry-risotto-recipe/