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Thai inspired red curry seafood risotto.

Thai Inspired Red Curry Seafood Risotto

This Thai Inspired Red Curry Seafood Risotto uses seafood and Asian influences. Different and delicious.
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Fish & Seafood, Main Course
Cuisine LindySez Fusion
Servings 4 servings


  • ½ pound shrimp peeled and deveined (or if frozen thawed)
  • ½ 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
  • ½ 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
  • ½ 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
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped fresh mint


  • Reserve 4 shrimp for the top. Slice the rest into pieces about ¼ inch thick. Saute the whole shrimps in 1 teaspoon olive oil in a small fry pan. Set aside.
  • 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.
  • 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, ½ cup at a time, stirring after each addition until it has been absorbed; until the rice is al dente, about 20 – 25 minutes.
  • Add the shrimp pieces, scallops, 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.


*If cooking in the pressure cooker your total cook time will be about 7 minutes plus 3 minutes to finish the seafood.
Keyword coconut milk
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