Thai Inspired Red Curry Seafood Risotto

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thai inspired red curry seafood risotto

Not all Risotto has to be Italian

different and delicious

Who says all Risotto has to be cooked Italian?  OK…the Italian’s do.  But this Thai Inspired Red Curry Seafood Risotto uses seafood and Asian influences.

It’s different and delicious.

And we all like different and delicious, right?


Thai Inspired Red Curry Seafood Risotto


  • 1/2 pound shrimp, peeled and deveined (or if frozen thawed)
  • 1/2 pound large sea scallop, cut into quarters, or bay scallops (do not cut if using bay scallops)
  • 1 teaspoon extra virgin olive oil, or grapeseed oil
  • 2 cups reduced sodium or homemade chicken broth
  • 1 cup coconut milk (light coconut milk is fine)
  • 1 teaspoon red curry paste (such as Thai Kitchen) or to taste
  • 2 tablespoons brown sugar
  • 3 tablespoons premium fish sauce
  • 2 tablespoons extra virgin olive oil, or grapeseed oil
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced fresh garlic
  • 1 cup arborio rice
  • 1/2 cup sweet white wine (a Gewurztraminer is perfect and also drinks nicely when you serve this)
  • 1 cup fresh or frozen peas (if frozen, do not thaw)
  • 1/2 cup fresh green beans, cut into 1″ pieces and blanched for 2 minutes (to blanch, heat a small amount of water to a boil, add the vegetables, cook for 2 minutes and then immediately drain and run cold water over, or put into an ice bath, to stop the cooking process. This helps retain the vegetables natural bright color)
  • 1 tablespoon unsalted butter
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint


Step 1

Reserve 4 shrimp for the top. Slice the rest into pieces about 1/4 inch thick. Saute the whole shrimps in 1 teaspoon olive oil in a small fry pan. Set aside.

Step 2

In a medium saucepan, combine the chicken broth, coconut milk, curry paste, brown sugar and fish sauce. Put over low heat and bring just to a simmer, do NOT boil. Keep warm.

Step 3

In a 2 quart high sided saute pan or risotto pan, heat 2 tablespoons oil over medium heat. Add the ginger and garlic, saute 30 seconds. Add the rice and saute until the rice becomes toasty and slightly translucent around the edges, about 5 minutes. Add the wine and stir until the wine is absorbed. Add 2 cups of the broth and simmer, stirring occasionally until absorbed, continue adding liquid, 1/2 cup at a time, stirring after each addition until it has been absorbed; until the rice is al dente, about 20 – 25 minutes.

Step 4

Add the shrimp pieces, scallop, peas and green beans. Stir and cook until seafood is cooked through, about 3 minutes. Add a little liquid if necessary to keep the rice creamy. All the liquid may not be used. Place in warm bowls, top with reserved shrimps and sprinkle with cilantro and mint. Serve immediately.

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