Thai Red Curry Risotto

Thai Red Curry Risotto
Photo by James Carrier


  • 2 cloves garlic, peeled and chopped
  • 1 ½ cups frozen petite peas
  • ¾ teaspoon Thai red curry paste (see notes)
  • 1 cup coconut milk (regular or low-fat; stir before measuring)
  • 1 lime (about 3 oz.), rinsed and cut into 6 wedges
  • 1 ½ cups arborio or other short-grain white rice
  • 3 tablespoons grated peeled fresh ginger
  • + 8 more ingredients
    • 2 teaspoons paprika
    • 1 onion (about 6 oz.), peeled and chopped
    • About 4 cups fat-skimmed chicken broth
    • ½ cup dry sherry
    • 4 ounces fresh shiitake mushrooms, rinsed, stems removed, and sliced; or common mushrooms, rinsed, tough stem ends trimmed, and sliced
    • Salt
    • 3 tablespoons chopped fresh cilantro
    • ¼ cup grape seed or other salad oil

1. 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.

2. 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 sherr...

View full recipe at My Recipes


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