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Coconut Risotto with Curried Shrimp

This dish deconstructs a Thai curry and fuses it with a creamy Italian risotto. The spiciness of the curry balances out the creamy and light risotto. A perfect dairy free risotto option when you're craving something comforting and flavorful.
Prep Time15 mins
Cook Time45 mins
Course: Main Course
Cuisine: Italian, Thai
Keyword: curry risotto, dairy free risotto, lemongrass risotto, thai curry paste
Servings: 4 servings

Equipment

  • Large pot
  • Roasting pans
  • Large bowl
  • Large skillet

Ingredients

For the Risotto

  • 3 cans coconut milk
  • 2 cups water
  • 1 stalk lemongrass, cut into thirds and smashed
  • 1 4inch piece of ginger, cut into chunks and smashed
  • 3 tbsp fish sauce
  • 1 whole lime, juiced
  • 1 cup arborio rice
  • 1 whole shallot, minced
  • 2 tbsp avocado oil

For the Shrimp

  • 1 lb shrimp
  • 1 tbsp Thai curry of choice
  • 1 tbsp fish sauce
  • 1 whole lime, juiced and zested
  • 1 tbsp avocado oil

For the Vegetables

  • 1 whole eggplant, sliced
  • 1 whole onion, cut into large chunks
  • 3 whole carrots, cut into thick strips
  • 1 whole red bell pepper, cut into chunks
  • 1 lb green beans, ends trimed
  • cup Thai curry of choice
  • 1 tbsp fish sauce
  • ¼ cup avocado oil

Instructions

  • Preheat the oven to 450 degrees.
  • In a large pot, combine the coconut milk, water, lemongrass, ginger pieces, fish sauce and lime. Bring to a simmer for approximately 20-30 minutes or once you can taste the flavor of lemongrass and ginger in the stock.
  • Meanwhile, cut all of the vegetables and toss in a large bowl with the curry paste, fish sauce and avocado oil. Spread on a baking sheet and set aside.
  • In the bowl you used for the vegetables, combine all ingredients for the shrimp: shrimp, curry paste, fish sauce, lime and avocado oil. Set aside.
  • Place the vegetables in the oven for 30 minutes, tossing halfway through.
  • In a large skillet, heat avocado oil over medium high heat and add the shallots. Saute until translucent and then add the rice. Toast the rice until translucent, but do not brown.
  • ½ cup at a time, add the coconut broth into the rice and stir continuously until fully absorbed. Continue adding coconut broth and stirring until rice is fully cooked, about 30 minutes.
  • Once the vegetables are done, add the shrimp on top and broiled until fully cooked. Large shrimp will take about 4 minutes, so adjust timing depending on the size of your shrimp.
  • Serve shrimp and vegetables over risotto with a squeeze of lime over the top.