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Yellow Curry Risotto w/ Chili Shrimp

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 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) or parsley
  • coconut slivers (toasted) toasted
  • chili flakes (optional) optional
  • extra Parmesan cheese

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.