Thai Red Curry Risotto
Sunset, OCTOBER 2002
INGREDIENTS
Nutrition- 1
- 3tablespoons grated peeled fresh ginger
- 2
- 1⁄4cup salad oil
- 2teaspoons paprika
- 3⁄4teaspoon Thai red curry paste
- 1 1⁄2
- 1⁄2cup dry sherry
- about 4 cups fat-skimmed chicken broth
- 4ounces fresh shiitake mushrooms, rinsed, stems removed, and sliced
- 1cup coconut milk
- 1 1⁄2cups frozen baby peas
- 3tablespoons chopped fresh cilantro
- 1
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DIRECTIONS
- 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.
- 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.
- 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.
- 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.
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