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
  • 4 ounces fresh shiitake mushrooms, rinsed, stems removed, and sliced; or common mushrooms, rinsed, tough stem ends trimmed, and sliced
  • ½ cup dry sherry
  • About 4 cups fat-skimmed chicken broth
  • 1 onion (about 6 oz.), peeled and chopped
  • + 8 more ingredients
    • 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 cup coconut milk (regular or low-fat; stir before measuring)
    • ¾ teaspoon Thai red curry paste (see notes)
    • 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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