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Creamy, fragrant, and packed with succulent shrimp and scallops, this Thai red curry seafood risotto is a dinner that tastes restaurant-quality but is actually easy to prepare. It's a one-pot meal ready in less than 1 hour!
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What makes this dish special
Do you ever have those moments when you suddenly remember a meal that you had years ago? I always have those moments. Just the other day, I found myself reminiscing about a red curry seafood risotto I had at a Mediterranean restaurant. This dish was a fusion of Italian and Thai cuisines, combining Thai spices with creamy arborio rice. I truly enjoyed it.
So, as a nod to that Mediterranean restaurant, here is my version with shrimp and scallops topped with Thai basil and served with lime. It's quite delightful if I do say so myself.
Ingredients
- Seafood: I chose to use shrimp and scallops because they cook quickly and won't overpower the other flavors. They also add richness and elevate the dish to restaurant-quality.
- Thai chile: Adds heat and a subtle peppery bite. You can omit it if desired.
- Red curry paste: Brings together aromatic spices, garlic, chilies, and lemongrass in one concentrated ingredient, infusing the risotto with Thai flavors. Depending on the brand you use, the red curry paste can already be spicy, so you may or may not need the Thai chile.
- Arborio rice: This specific rice has a high starch content, which creates a naturally creamy sauce, making it ideal for risotto.
- Coconut milk: Adds creaminess and subtle sweetness. You can substitute it with heavy cream for a richer risotto.
Substitutions and variations
- Protein: You can substitute shellfish with cod, salmon, or any firm fish. Alternatively, try this dish with chicken or fried eggs for a vegetarian version.
- Vegetables: Sauteed red bell peppers, roasted butternut squash, or seared asparagus would work well with this dish.
- Toppings: You can top the risotto with chopped cilantro, a sprinkle of parmesan, or pickled onions.
Recipe
Thai Red Curry Seafood Risotto
Ingredients
- 3 tablespoons olive oil divided
- 8 ounces shrimp peeled, deveined
- 8 ounces scallops
- ½ medium onion diced
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1 Thai chile minced (optional)
- 1 tablespoon red curry paste
- 1 cup arborio rice
- 2 ½ cups chicken or seafood stock warm
- ½ cup coconut milk
- salt and pepper
- 2 tablespoons fresh basil
- lime wedges for serving
Instructions
- Heat 1 tablespoon oil in a large saute pan over medium-high heat. Pat dry the shrimp and scallops and season with salt and pepper. Sear the shrimp in the saute pan for 3-4 minutes or until cooked and bright pink. Remove from the pan and keep warm.
- In the same pan, heat another tablespoon of oil. Add the scallops and sear until golden brown on both sides, about 4-5 minutes. Remove from the pan and keep warm.
- Add another tablespoon in the same pan and saute the onion until softened and translucent, about 4-5 minutes. Add the ginger, garlic, Thai chile (if using), and red curry paste and saute for 1 minute, stirring frequently. Add the rice and stir to coat in the red curry paste.
- Add 1 cup of the warm stock to the pan and reduce heat to medium-low. Continue to simmer the rice until all of the liquid is absorbed, stirring frequently. Add another ½ cup of stock and continue to simmer until all of the liquid is absorbed. Repeat with the remaining stock.
- Add the coconut milk and simmer until the liquid is absorbed. By now the rice should be fully cooked. Season the rice with salt and pepper and top the shrimp and scallops of time. Garnish the red curry seafood risotto with fresh basil and serve with lime wedges.
Notes
Step-by-step instructions
Step 1: Sear seafood
My husband isn't a big fan of risotto because he thinks it's too cheesy (unless it's this beer risotto with sausage and gouda). So, to avoid having an overly heavy dish, I decided to make this Thai red curry seafood risotto. This dish is a beautiful combination of Thai flavors with a classic Italian dish.
To make the dish, start by searing the shrimp and scallops. The trick to achieving a lovely sear on the seafood is to first pat it dry. We want to get rid of any excess moisture.
Heat oil in a large saute pan over medium-high heat. I only used oil, but you can use half oil and half butter, if preferred.
Once the oil starts to shimmer and just begins to smoke, add the shrimp. Continue to fully cook the shrimp until they're bright and pink.
Remove the shrimp and sear the scallops until golden brown, following the same steps. For scallops, you'll need about 1 minute and 30 seconds per side.
Set the seafood aside while you cook the risotto.
Step 2: Saute aromatics
In the same pan, saute the onion until it's softened, about 4-5 minutes. Add the aromatics, including the onion, garlic, ginger, Thai chile, and red curry paste, and saute for another minute.
If your red curry paste is already spicy, you can omit the Thai chile. Alternatively, you can add lemongrass or lime leaves for a touch of acidity. I chose to omit it and instead opt for a squeeze of lime at the end.
Add the arborio rice and stir it with the seasonings to coat each and every grain.
Step 3: Cook risotto
Add 1 cup of warm chicken or seafood stock to the pot and let it simmer slowly over medium-low heat. Stir the rice frequently, allowing it to cook evenly. Make sure you use warm stock throughout the cooking process, which allows even cooking.
Keep adding stock bit by bit once the liquid evaporates, making sure to stir the risotto every few minutes. This controlled pace allows the rice to cook evenly. Also, constant stirring releases the starch from the rice, which helps create that creamy sauce.
Once you've finished adding all of the stock, add the coconut milk and cook until the rice is tender.
I prefer to season the risotto at the very end because the amount of salt in the stock varies according to the brand. Sometimes, all you need is a little pinch.
Portion the Thai red curry seafood risotto into plates, add the cooked shrimp and scallops on top, and finish with fresh chopped basil. Squeeze a bit of fresh lime, and dinner is served.
I'll be honest, I can't remember if this is exactly like the one I had at the Mediterranean restaurant, but it sure is tasty! The red curry adds a wonderful spice that balances the creamy rice. The fresh basil and lime juice also add another layer of flavor to the dish. Overall, a success in my book!
Make-ahead and storage
- Make-ahead: You can cook the risotto until it's about 80% done. The rice should still have a bite to it. Chill the risotto, then when ready to serve, add more stock and stir the risotto to loosen. Once hot, add the coconut milk and simmer until the rice is fully cooked.
- Store: Keep leftovers in an airtight container in the refridgerator for up to 2 days.
Reheat it gently on the stovetop with a splash of stock, though the texture won't be quite the same.
Frequently asked questions
Yes, you can double most ingredients, but be prepared for a longer cooking time and use a larger pan to ensure you can stir effectively. You may need slightly more stock than simply doubling, so add it gradually and adjust as needed.
Arborio rice is ideal because its high starch content creates that signature creamy risotto texture. Carnaroli rice works as an acceptable alternative, or try this dish with orzo for a different type of risotto. Avoid long-grain white or jasmine rice, as they won't develop the same creaminess.
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Dan H says
This recipe is a delicious and interesting combination, thanks for posting it. It was first time cooking scallops and it was hard to sear them because of all the water that came out of them, creating a delicious seafood broth but the scallops lacked the seared taste and texture. It was also my first time cooking or eating risotto and I think it was undercooked as several grains in every bite had a slight crunch to them, definitely not creamy or chewy like I imagine risotto should be. Any tips on that to save from overcooking the risotto into mush?
Cherry on My Sundae says
Thanks for giving the recipe a try! Here are some tips: for the scallops make sure they're completely dry before you sear them. You can sprinkle some salt on the scallops and let them sit in the fridge for 1 hour before you sear them. The salt will draw out the moisture and flavor the scallops. For the risotto, you can lower the heat next time and taste it while you're cooking it. After you finished adding all of the liquid, give it a taste and see if the rice is tender. If it's still undercooked, add more stock, 1/3-1/2 cup at a time. Chances are the liquid evaporated too quickly before the grains were able to completely cook. It also helps to stir the rice as it cooks occasionally to agitate the grains. I think the best tip is to keep tasting it as it cooks to prevent it from overcooking. I hope this helps!
Heather says
Thanks for the tips on making risotto. It was my first time and it turned out wonderfully. I really like the flavors from the red curry, made it a little spicy too.
Christine Ma says
I really like the spice too!