Thai Red Curry Risotto

Thai Red Curry Risotto
Photo by James Carrier


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

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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