I love to cook Asian flavours, particularly in the warmer weather, it just feels right. One such warm and balmy evening I came up with this interesting twist on an old favourite: Thai Green Curry “Risotto“! It’s definitely not traditional so I’ve omitted the cheese because I didn’t like the flavour combination but I have an alt in the notes if you still want cheese in it. It’s creamy, even though I used Jasmine rice and I kept it monochromatic adding only green veggies. It was a definitely a winner!
Thai Green Curry “Risotto”
A KitchenInspirations Original Recipe
Makes 2 dinner-sized servings or 4 appetizer servings
Ingredients:
- 1 small shallot (about 25 g)
- 15 mL EVOO
- 60 mL Green Curry Paste
- 160 g jasmine rice, rinsed well
- 2 kaffir lime leaves
- 300 mL chicken stock
- 100 mL coconut milk
- 50 g green beans (cut into 1 cm pieces)
- 150 g bay scallops
- 50 g frozen peas
- 2.5 mL lime juice
Directions:
- In a small Dutch oven, heat the oil and add the shallots and cook until translucent. Add the kaffir lime leaves.
- Add the rice and toast for a minute or so. Add the green curry paste and cook until fragrant.
- Pour in the chicken stock about one-third at a time, stirring occasionally, cooking the rice until all’onda. Add the scallops and cook until they are 125-130F or you can panfry them like I did.
- Turn down the element and stir in the coconut milk, add the vegetables and heat through.
- Add the lime juice to taste. Remove the kaffir lime leaves to serve.
Notes:
- I add the lime juice to brighten the flavours without salt.
- This is neither an authentic Thai nor Italian recipe. I just thought the green curry and jasmine rice lent itself to the traditional dish. This green curry does not have cheese in it but if you want it creamier, try a little cream cheese stirred into the curry right at the end.
- Use any protein you wish, chicken or shrimp would be great too.
Bay scallops add the perfect amount of sweetness to this flavourful dish.
Note:
- Rice portion was updated July 17 to reflect two servings.
So good with organic chicken
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I’ll make again
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Ohhh, this is such a good idea! really creative. As an Asian I would definiely prefer this flavour over others
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I haven’t made Risotto in such a long time. Your recipe looks absolutely delicious. Can’t wait to give it a try..
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This is a wondeful fusion dish that we would enjoy immensely. With 80 grams of rice I’d call it a single dinner portion though 😉 Love the scallops; this would also be great with lobster. I’ve done shrimp ravioli with green curry. For more creamy I’d substitute part of the chicken stock with coconut milk to keep it Thai.
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Great suggestions Stefan, thank you. I’ll check the serving size.
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Genial receta se ve muy rica .Te mando un beso
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Scallops are Mrs KR’s favorite, so she’d insist on those. Shrimp sound pretty appealing, too. Neat dish — super nice twist on a traditional favorite. Very imaginative — thanks.
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Oh I love mash-ups when world cuisines meet in something new and exciting! This dish looks so lovely and unique; loving the addition of scallops!
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Mmmm…..so perfectly creamy! And with scallops?!!! Wish that was my dinner tonight!!
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Such a creative and yummy risotto recipe! I adore both Thai food and the Italian classic…this hits the spot!
angiesrecipes
http://angiesrecipes.blogspot.com
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