Thursday, May 28, 2009

Thai Red Curry Risotto

This is another recipe that I had hanging out in my drafts that I haven't had a chance to blog about yet.
I have tried lots of risotto recipes and also have a thing for red curry paste, so this recipe was a no-brainer. Of course, when I saw it, I knew I was going to make it.
The combination of flavors in this risotto was good.
We all liked it, but it was a little strange to be eating Thai-flavored risotto. Those 2 things don't really seem to go together. I once again realized that I don't really care for peas in risotto, they added a little too much sweetness for me.
Definitely interesting and different. This was a fun dish, but I don't think I am going to be making it all the time.
Thai Red Curry Risotto
Notes: Thai red curry paste is available in many supermarkets. It's hot - add more or less to suit your taste. This risotto also works well without interruption; just leave it on the heat after step 3 and continue with step 4.
1 onion (about 6 oz.), peeled and chopped
3 tablespoons grated peeled fresh ginger
2 cloves garlic, peeled and chopped
1/4 cup grape seed or other salad oil
2 teaspoons paprika
3/4 teaspoon Thai red curry paste (see notes)
1 1/2 cups arborio or other short-grain white rice
1/2 cup dry sherry
About 4 cups fat-skimmed chicken broth
4 ounces fresh shiitake mushrooms, rinsed, stems removed, and sliced; or common mushrooms, rinsed, tough stem ends trimmed, and sliced
1 cup coconut milk (regular or low-fat; stir before measuring)
1 1/2 cups frozen petite peas
3 tablespoons chopped fresh cilantro
1 lime (about 3 oz.), rinsed and cut into 6 wedges
1. In a 12-inch frying pan or 14-inch wok over medium heat, stir onion, ginger, and garlic in oil until onion is barely limp, about 2 minutes.
2. Stir in paprika, curry paste, and rice, mixing well to coat rice. Pour in sherry and cook, stirring to scrape up any browned bits, until sherry is absorbed, about 2 minutes.
3. Pour in 1 cup chicken broth and stir until broth is mostly absorbed, 3 to 4 minutes. Add mushrooms and coconut milk; stir gently until liquid is mostly absorbed, about 1 minute. Add 2 more cups broth, 1 cup at a time, stirring after each addition until almost absorbed, about 15 minutes total. Rice should be almost tender but still slightly firm to bite. Remove from heat and let stand, uncovered, up to 4 hours.
4. Return pan to medium-high heat, add 1 more cup broth, and stir until liquid is absorbed and rice is creamy and tender to bite, about 9 minutes. If risotto is too dry or rice isn't quite tender, add a little more broth and cook until risotto reaches desired consistency. Stir in peas, cilantro, and salt to taste. Spoon risotto into serving bowls and garnish each serving with a lime wedge.

Coming Tomorrow- Vanilla Bean Shortbread


Marie said...

I think those are great flavours, but perhaps they lend themselves more to a fried rice kind of a dish? I don't know! I do love risotto though.

Engineer Baker said...

Oh I love red curry paste - throw it in everything! But then again, I also love peas in my risottos, they're a must-have addition. This looks wonderful to me!

Anonymous said...

Well it looks great even if you weren't thrilled with the outcome.
I love peas in anything...especially when they "pop" in your mouth when cooked just right.

Mommy Gourmet said...

Oh my gosh that looks amazing!I can't imagine it wasn't!

Anonymous said...

Sounds delicious! You really love thai flavors.

Kerstin said...

What an interesting idea! I'm a big fan of red curry paste too.

Alexis said...

I ALWAYS love looking at your blog daily and seeing what your daily recipies will spark in my kitchen. Thanks for posting!

Cathy said...

I have never had red curry paste, and after reading you sing its praises I am dying to try it. I love this risotto in theory, sorry it wasn't your all time favorite. It looks delicious!

Sarah @ the naughtytastebud said...

Yum! What great flavors...I'll be adding this to my to make list!