Go Back

Red Curry Seafood Risotto

Course Main Course
Cuisine Italian, Thai
Keyword rice
Total Time 45 minutes
Servings 4
Author Cherry on My Sundae


  • 2 tablespoon olive oil
  • 8 ounces shrimp peeled, deveined
  • 8 ounces scallops
  • ½ medium onion diced
  • 1 tablespoon ginger minced
  • 1 tablespoon garlic minced
  • 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 tablespoon fresh basil chopped
  • lime wedges for serving


  • Heat 2 tablespoon oil over medium-high heat in a deep saute pan. 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 set aside. In the same pan, sear the scallops until golden brown on both sides, about 4-5 minutes. Remove from the pan and set aside.
  • 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, 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 chopped basil and serve with lime wedges.