Yellow curry risotto with chilli shrimp

Cook Time: 35 minutes
Total Time: 35 minutes
Course: main course
Cuisine: Thai
Servings: 4

You'll need this:

    For the risotto:

    For the shrimp:


    • fresh cilantro (or parsley)
    • coconut chips
    • chilli flakes (optional)
    • extra Parmesan cheese

    This is how you make it:

    • Halve the asparagus. Heat 1 tbsp oil in a frying pan over the heat and fry the asparagus together with the peas on low heat. Fry the asparagus al dente – they’ll be added to the yellow curry risotto later. In the meantime, clean the shrimp and marinate them in the chilli sauce, mixed with the garlic paste.
    • Heat the stock and leave it on the cooker at a low temperature.
    • Chop the onion. Heat a deep (wok) pan on the fire. Heat the remaining 2 tablespoons of oil and fry the onion. Add the yellow curry and garlic paste (and optionally the turmeric for extra colour) when the onion is glazy (this is after about 8 minutes). Stir-fry briefly. Add the risotto rice and fry until the grains are translucent.
    • Add a ladleful of hot stock to the rice and stir well until the stock is absorbed. Repeat this until the rice is done. This takes about 20-25 minutes.
    • At the end, add the creamy coconut milk, fried asparagus, peas and the Parmesan cheese. Mix well into the rice and take the pan off the heat. Leave the pan for another 3-5 minutes with the lid on. 
    • Heat 4 tbsp oil in a frying pan. Fry the shrimp over medium-high heat (about 5-10 minutes, depending on the size) and add salt and pepper to taste.
    • Prepare the plates. Serve the risotto and divide the shrimp evenly between the portions. Spoon some sauce from the shrimp and garnish with chilli flakes, coconut shreds, Parmesan cheese and a leaf of cilantro.


    • Also try this dish with the other So Thai curry pastes.
    • Replace the shellfish with poultry, red meat or soy.