\n<\/p>\n

\nA creamy risotto with totally unexpected flavors! This is what I suggest by adding red curry paste and shrimp with kaffir leaves. A cross between classic Italian cuisine and Thai flavors. The result is explosive and particularly tasty. The risotto melts in your mouth, the chili pepper tastes delicious, the shrimp are caramelized on the surface and the whole thing will add a touch of originality to your dinner! <\/div>\n<\/div>\n

\n<\/div>\n

<\/a><\/p>\n

\nThis is what a “kaffir leaf”, also called “lemon leaf” or “combava leaf”, looks like. It is often sold frozen in Asian grocery stores.<\/em><\/div>\n
\n
<\/em><\/div>\n
\n <\/em><\/a><\/div>\n
\nRecipe for red curry risotto for 4 people:<\/p>\n
-1 shallot<\/span><\/b>
\n-3 tablespoons of oil<\/span><\/b>
\n-2-3 teaspoons of red curry paste (for a homemade paste click here<\/a>) <\/span><\/b>
\n-300g of risotto rice<\/span><\/b>
\n-1 liter of vegetable broth<\/span><\/b>
\n-6 kaffir leaves<\/span><\/b>
\n-4 bunches of cilantro<\/span><\/b>
\n-2 heaping teaspoons of brown sugar<\/span><\/b>
\n-2 tablespoons of nuoc m\u00e2m<\/span><\/b>
\n-15cl of coconut cream<\/span><\/b>
\n
<\/span><\/b>
\nFor shrimp:<\/span><\/b>
\n-40 peeled shrimp<\/span><\/b>
\n-2 heaping teaspoons of red curry paste<\/span><\/b>
\n-6 kaffir leaves<\/span><\/b>
\n-2 heaping teaspoons of brown sugar <\/span><\/b>
\n-2 tablespoons of nuoc m\u00e2m<\/span><\/b>
\n-oil to make them return<\/span><\/b><\/p>\n
For the risotto: put the finely chopped shallot, oil and red curry paste in a large saucepan over moderate heat.<\/i>
\n
<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nSaut\u00e9 for a minute or two, then add the rice. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nMix well in the fat so that it becomes pearly. Then pour in a little vegetable stock (on the liter).<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nThen proceed as for a classic risotto: pour the broth in small quantities. Wait until it is well absorbed before pouring more. In total, a risotto takes about 20 minutes to cook from the time the broth is poured in. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nThis gives you time to prepare the shrimp: remove the midrib from the kaffir leaves. <\/i><\/div>\n
\n
<\/i><\/div>\n
\n <\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nThen chop them finely. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nPrepare the shrimps by placing them with all their ingredients in a bowl (sugar, red curry paste, nuoc m\u00e2m, 6 kaffir leaves). Mix well. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nPut 6 chopped kaffir lime leaves in the risotto. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nWhen you have poured all the broth, add the coconut cream, sugar and nuoc m\u00e2m. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nFinely chop the coriander and add it. In the photo, I had flat cilantro, but classic cilantro obviously works! <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nMix well. The risotto is ready! Keep it warm! <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nPour oil into a large frying pan over fairly high heat and add the shrimp. If everything doesn’t fit in the pan, cook in two batches! <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nWith the sugar, the shrimp will color well. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nPour the risotto into 4 plates, add 10 cooked shrimp and serve immediately! <\/i><\/div>\n
\n <\/a><\/div>\n
\n<\/div>\n
\n <\/a><\/div>\n
\n<\/div>\n
\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
A creamy risotto with totally unexpected flavors! This is what I suggest by adding red curry paste and shrimp with kaffir leaves. A cross between classic Italian cuisine and Thai…<\/p>\n","protected":false},"author":1,"featured_media":41100,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[282],"tags":[582,281,438],"class_list":["post-279298","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-savory","tag-asia-oceania-salty","tag-dirty","tag-salty-europe"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279298","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=279298"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279298\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/41100"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=279298"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=279298"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=279298"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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