Sophie’s curry prawn risotto
This is fusion food at its best! This curry prawn risotto recipe was given to me by my cousin's wife and has all the flavours of a Thai prawn curry. Simply substitute the prawns for roasted cauliflower or butternut squash if you want to make it vegan friendly.
Ingredients
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FOR THE RISOTTO
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1 tbsp
olive oil
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1
white onion, finely diced
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1
broccoli stalk, finely diced
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2
garlic cloves, crushed
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1 tsp
ginger purée
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150g
arborio rice
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1/2 x 400g tin
light coconut milk
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1 tsp
fish sauce
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1 tbsp
sugar
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1 tbsp
lime juice
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400ml
vegetable or chicken stock
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100g
frozen peas
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250g
frozen king prawns, defrosted
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FOR THE CURRY PASTE
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1 tbsp
coriander seeds
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1 tbsp
cumin seeds
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1/2 tbsp
mustard seeds
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1/2 tsp
fennel seeds
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1 tsp
black peppercorns
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1 tsp
smoked paprika
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1 tsp
ground turmeric
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1 tsp
ground cinnamon
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1
dried red chilli, roughly chopped
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1 tsp
ginger purée
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1/2 tbsp
tomato purée
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2
garlic cloves, crushed
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2 tbsp
rice vinegar
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TO SERVE
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Handful of fresh coriander, chopped
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1/4
red chilli, finely sliced
Directions
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Pour all the seeds and black peppercorns into a frying pan and dry-fry over a high heat until the mustard seeds start to pop. Set aside and leave to cool.
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Place the turmeric, cinnamon, paprika and dried chilli in a pestle and mortar and grind together with the toasted spices.
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Add the ginger, garlic, tomato purée and vinegar and mix into a paste. Season to taste and set aside.
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To make the risotto, add half the olive oil to a large pan and sauté the onion and broccoli stems over a medium heat, stirring occasionally, for 10-15 minutes until coloured and starting to soften.
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Add the garlic and ginger purée to the pan with one heaped tablespoon of curry paste (freeze the rest or use for another recipe) and cook for 1 minute more. Add the arborio rice and leave to toast for 30 seconds before adding the coconut milk, fish sauce, sugar and lime juice.
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Bring to the boil, then turn the heat down and stir frequently until the liquid is absorbed. Keep adding a ladleful of stock at a time (you may not need to use all of it) and cook gently for 20-25 minutes, stirring regularly, until the rice is cooked and you’ve achieved a creamy consistency.
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Add the peas for the last 5 minutes of cooking, then turn off the heat and leave to rest for 5 minutes.
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In a separate pan, add the remaining olive oil and stir-fry the prawns for 3-4 minutes or until they are opaque or pink in colour. Stir through the risotto and transfer to a bowl. To serve, top with coriander and sliced red chilli, if desired
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