Yellow Curry Risotto w/ Chili Shrimp
When Thai spices meet Italian Risotto ;-)
The yellow curry is rich and fragrant. It’s also very popular in Asia and the West. Plus, it’s the mildest one amongst the others and very easy to make. But for my recipe I’m using a store-bought curry pastes from So Thai. Obviously, you can make it from scratch, but these days some store-bought curry pastes are just as good, fuss-free and you can have an authentic meal without slaving in the kitchen. And trust me, there are days where this is exactly what I need: a hot Asian meal in less than an hour, my couch and my fave Netflix series.
Delicious, fragrant and packed with flavours!
Now back to this fusion heaven, because the Yellow Curry Risotto is made like a basic risotto to which you add the yellow curry paste, some coconut milk to make it creamier and of course Parmesan Cheese to make it savory. I cook the asparagus and peas in a different pan to maintain the crunch and add it later to the risotto. Same goes for the shrimp!
I think this combination worked surprisingly well and I really enjoyed these Thai and Italian flavors. Try it out and let me know what you think!
Note: The Spiced Chickpea teamed up with So Thai for this sponsored article
>>Want to try another Asian style rice dish? Then this vegan Indian Fried Rice is one to give a shot too!
Yellow Curry Risotto w/ Chili Shrimp
- Prep: 15 min
- Total: 45 min
Fish
Ingredients
NOTE: this recipe serves 3-4 persons.
For the risotto
- 250 gr risotto rice
- 3 tbsp (rice) oil
- 1 ¼ liter stock (chicken or vegetables)
- 2 ½ tsp yellow curry paste yellow curry paste (less spicy? Use 2 tbsp)
- 1 tsp garlic Paste
- ¼ tsp turmeric (optional)
- 1 small white onion (finely chopped)
- 100 gr baby asparagus
- 50 gr peas
- 3-4 tbsp Creamy Coconut milk
- 2 tbsp Parmesan cheese
- salt and pepper to taste
For the shrimp:
- 24 shrimp (fresh or thawed)
- 2 tsp garlic Paste
- 4 tbsp Sweet Chili Sauce
- 4 tbsp oil (sunflower, olive or rice oil)
- salt and pepper to taste
For garnish:
- fresh cilantro (or parsley)
- coconut slivers (toasted)
- chili flakes (optional)
- extra Parmesan cheese
NOTE: for the pastes I've used So Thai, but feel free to make the curry pastes from scratch or use storebought.
Instructions
- Cut the asparagus in half and fry them together with the peas in 1 tbsp olive oil. Make sure they stay al dente, because they will be cook further in the yellow curry risotto later. In the meantime, clean the shrimp and marinate them in the chili sauce, mixed with the garlic paste.
- Heat the stock and leave it on the stove at a low temperature.
- Chop the onion. Put a deep (wok) pan on the stove. Heat up 2 tbsp of oil and fry the chopped onion. When the onions are translucent (after about 5 minutes), add the yellow curry and garlic paste and the turmeric powder for extra color. Cook it it briefly and then add the risotto rice. Stir well until the grains are translucent.
- Add a cup of hot stock to the rice and stir well until the stock has been absorbed by the rice. Repeat this until the rice is cooked. This takes about 20-25 minutes.
- At the end, add the creamy coconut milk, fried asparagus, peas and the Parmesan cheese. Stir well and take the pan off the heat. Leave the pan with the lid on for another 3-5 minutes.
- Heat the remaining 4 tbsp oil in a frying pan. Fry the shrimp on medium heat (depending on the large one 5-10 minutes) and add salt and pepper to taste.
- Prepare the plates. Serve the risotto and divide the shrimp evenly between the portions. Spoon some sauce off the shrimp and garnish with chili flakes, coconut chips, Parmesan cheese and a leaf of coriander.
TIPS:
- Try this dish with the other curry pastes from So Thai.
- Replace the shellfish with poultry, red meat or soy.
If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made.