Thai Red Curry Seafood Risotto
Servings 4
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
You can use frozen seafood, but make sure to fully defrost them and pat dry before cooking.
