Thai Red Curry Risotto

Thai Red Curry Risotto
Photo by James Carrier

Ingredients

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

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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