If you’ve ever craved something cozy and luxurious that also delivers a generous punch of flavor, Red Curry Risotto with Shrimp is about to become your new favorite comfort food. This Thai-Italian fusion brings together creamy, coconut-kissed risotto with plump, tender shrimp, all elevated by the signature warmth of red curry paste. Every bite is infused with aromatic spices, a hint of lime, and the subtle freshness of cilantro. The best part? You’re only about forty minutes away from a restaurant-worthy meal right in your own kitchen.
Ingredients You’ll Need
This dish uses a handful of simple but impactful ingredients, and every single one plays its own starring role. Each component layers on either richness, heat, brightness, or just the perfect texture, resulting in a risotto that’s anything but ordinary.
- Large shrimp: Plump shrimp add irresistible sweetness and a delicate snap that makes the dish feel special.
- Chicken or vegetable broth: The base that infuses the rice with deep, savory flavor throughout the cooking process.
- Red curry paste: The heart of the recipe; it adds color, warmth, and that unmistakable Thai-inspired zing.
- Olive oil: Helps the onion and rice cook evenly and brings a subtle fruity note to the mix.
- Butter: For richness and that classic risotto silkiness every creamy bowl deserves.
- Onion: Offers a mellow sweetness that forms the flavor foundation.
- Garlic: Brings an aromatic punch, enhancing both the curry and seafood.
- Arborio rice: Essential for its ability to soak up both broth and coconut milk, resulting in a lusciously creamy texture.
- Dry white wine: Lifts the dish with acidity and the classic tangy undertone found in great risotto.
- Coconut milk: Adds a touch of tropical creaminess and subtle sweetness to balance the bold curry.
- Fish sauce: Just a splash for umami depth and a touch of Thai authenticity.
- Lime juice: Adds brightness at the end, waking up all the other flavors.
- Fresh cilantro: Offers a cooling, herbal pop that cuts through richness beautifully.
- Salt and black pepper: Essential seasonings to enhance every bite and ensure perfect taste.
How to Make Red Curry Risotto with Shrimp
Step 1: Infuse the Broth with Curry
Begin by warming your chicken or vegetable broth in a saucepan over low heat. Add the red curry paste directly to the broth and stir until it’s completely dissolved. This step infuses the liquid with beautiful color and an aromatic, spicy note that will thread throughout the Red Curry Risotto with Shrimp. Keeping the broth warm will also help the rice cook evenly later on.
Step 2: Start the Risotto Base
Set a large skillet or wide saucepan over medium heat and melt a combination of olive oil and butter. When the mixture is shimmering, add your chopped onion. Let it soften slowly for about five minutes—don’t rush this part, as the onion’s sweetness forms the backbone of the entire risotto. Stir in the garlic and cook just until fragrant, so it doesn’t burn.
Step 3: Toast the Rice
Add the Arborio rice straight into the pan and stir constantly for a couple of minutes. This toasting step is what creates the classic risotto texture, helping each grain stay distinct while achieving that luscious creaminess Red Curry Risotto with Shrimp is known for.
Step 4: Deglaze with White Wine
Pour in the dry white wine and let it bubble up, scraping any flavorful bits from the bottom of your pan. Allow the wine to cook off so just its bright, tangy essence remains, lending a subtle acidity that balances the richness of coconut milk and curry paste.
Step 5: Add Broth Gradually
Using a ladle, begin adding your warm curry-infused broth to the rice, one scoop at a time. Stir often and wait for the liquid to absorb before adding the next ladleful. This process should take about 18 to 20 minutes—perfect for building anticipation and letting the flavors fully develop.
Step 6: Stir in Coconut Milk and Fish Sauce
Once your rice is nearing tenderness but still has a slight bite, pour in the coconut milk and add fish sauce. This is where the risotto turns creamy, glossy, and deeply fragrant. Make sure to stir as the coconut milk gets absorbed, turning your risotto silky and luscious.
Step 7: Cook the Shrimp
Season the shrimp with salt and pepper, then gently nestle them into the risotto. Keep stirring until they’re just cooked through—opaque and slightly curled—usually about 3 or 4 minutes. Shrimp cook quickly, so keep a close eye out to avoid overcooking!
Step 8: Finish with Lime and Cilantro
Right before serving, remove the risotto from heat and squeeze in fresh lime juice. Give it one final taste for seasoning. Sprinkle on the chopped cilantro for a burst of herbal freshness, and you’re ready to plate up!
How to Serve Red Curry Risotto with Shrimp
Garnishes
For the most vibrant, mouthwatering presentation, scatter extra fresh cilantro over each serving. A light drizzle of coconut milk or a squeezing wedge of lime on the side can add color and brightness. For those who love a little more heat, sliced red chilies make a striking and spicy addition on top of your Red Curry Risotto with Shrimp.
Side Dishes
This risotto is truly a showstopper, but it also loves the company of simple sides. A crisp green salad with a citrusy vinaigrette can provide a refreshing contrast to the creamy, spicy base. Steamed or lightly sautéed broccolini, sugar snap peas, or asparagus are also great companions that won’t overshadow the star of the meal.
Creative Ways to Present
If you’re looking to delight, serve your Red Curry Risotto with Shrimp in wide shallow bowls so those glorious colors can shine. For a dinner party, try spooning the risotto into individual ramekins or ring molds for a more upscale look. You can also garnish with edible flowers or microgreens for an extra pop of color and punch of freshness!
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, transfer any leftover risotto to an airtight container and refrigerate for up to 2 days. Risotto tends to thicken as it sits, but a splash of broth or water can easily bring it back to creamy life when reheating.
Freezing
While risotto is best fresh, you can freeze it if you have to. Place cooled Red Curry Risotto with Shrimp in a freezer-safe container, leaving a little space for expansion. Freeze for up to one month. Thaw overnight in the fridge before reheating for the best texture.
Reheating
To revive leftover risotto, transfer it to a saucepan with a small splash of extra broth or water. Warm gently over low heat, stirring constantly. This will loosen up the rice and keep the shrimp tender. Avoid microwaving if possible, as it can make the shrimp rubbery and the risotto stodgy.
FAQs
Can I use frozen shrimp for Red Curry Risotto with Shrimp?
Yes, frozen shrimp work just fine! Just be sure to thaw them completely and pat dry before cooking to ensure they cook evenly and don’t release excess water into your risotto.
Is there a good substitute for Arborio rice?
While Arborio rice is ideal for creamy risotto, you can substitute with other short-grain rice varieties like Carnaroli or Vialone Nano if you have them on hand. Long-grain rice won’t produce the same creamy texture, so it’s best avoided.
Can I make Red Curry Risotto with Shrimp dairy free?
Absolutely! Simply replace the butter with additional olive oil, and make sure your red curry paste doesn’t contain any hidden dairy. The coconut milk keeps everything creamy and rich without a drop of dairy.
What wine pairs well with this dish?
A crisp, aromatic white like Sauvignon Blanc or Pinot Grigio is wonderful with Red Curry Risotto with Shrimp. The wine’s zippy acidity cuts through the richness of the coconut milk and elevates the dish’s vibrant flavors.
How spicy is this risotto?
The spice level really depends on your red curry paste and personal preference. Start with the recipe’s recommended amount, and you can always add a little more or garnish with fresh chilies for extra heat if desired!
Final Thoughts
Red Curry Risotto with Shrimp is pure weeknight luxury—unexpectedly easy, truly impressive, and an absolute joy to eat. Every bite delivers warmth, zest, and comfort all in one spoonful. Don’t wait for a special occasion to try it; treat yourself and see why this fusion is effortlessly unforgettable!
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Red Curry Risotto with Shrimp Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion / Thai-Inspired
- Diet: Non-Vegetarian
Description
This Red Curry Risotto with Shrimp is a delightful fusion of Thai and Italian flavors. Creamy Arborio rice cooked in a fragrant red curry-infused broth, with succulent shrimp, coconut milk, and a hint of lime, makes this dish a flavorful and comforting meal.
Ingredients
For the Risotto:
- 1 pound large shrimp, peeled and deveined
- 4 cups chicken or vegetable broth
- 1 tablespoon red curry paste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 1 can (13.5 ounces) coconut milk
- 1 tablespoon fish sauce
- juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- salt and black pepper to taste
Instructions
- Prepare the Broth: Warm broth in a saucepan over low heat, stirring in red curry paste until dissolved. Keep warm.
- Cook the Risotto: In a skillet, heat olive oil and butter. Sauté onion until softened, then add garlic. Stir in Arborio rice and toast lightly. Pour in white wine; cook until absorbed. Add warm broth gradually, stirring often until rice is tender.
- Finish the Risotto: Stir in coconut milk and fish sauce; cook until creamy. Season shrimp with salt and pepper, add to risotto, and cook until opaque. Remove from heat, stir in lime juice, adjust seasoning, and garnish with cilantro.
Notes
- For extra heat, add more red curry paste or sliced red chilies.
- You can substitute chicken or scallops for shrimp.
- Serve immediately for best texture.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 460 kcal
- Sugar: 6 g
- Sodium: 870 mg
- Fat: 19 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 145 mg
