1-inchknob of fresh galangal or gingerpeeled and minced or grated
2clovesgarlicminced
1tablespoonThai red curry paste
1cuparborio rice
1/2cupdry white wine or sherry
1/2of a fresh lime
1scallionfinely chopped
2tablespoonsfinely chopped cilantro or 1 tablespoon finely chopped Thai basil
kosher salt and freshly ground black pepper
for the shrimp
1poundlarge shrimpthawed (if frozen), peeled and deveined
1tablespoonolive oil
juice from 1/2 fresh lime
1/2teaspooncurry powderyour favorite; if you're not sure, use a mild yellow
1/2teaspoonsweet paprika
1/4teaspoonground coriander
kosher salt and freshly ground black pepper
Instructions
prepare the risotto
Preheat oven to 400°F.
In a large, deep oven-proof saute pan or dutch oven, heat the coconut over medium until the surface shimmers. Add the sesame oil, shallots and galangal or ginger, and saute until the shallots start to turn translucent, just 2 to 3 minutes. Add the garlic and curry paste, and stir to combine. Add the rice, mixing well with the aromatics, and saute until all of the grains are coated and the garlic is fragrant, about one minute. Pour in the wine or sherry and cook until evaporated, stirring the rice frequently.
Pour the 2 1/2 cups of stock, the coconut milk, and fish sauce into the pan with the rice and stir to mix thoroughly. (Hold back 1/2 cup of stock for the end of cooking.) Cover the pan with an oven-proof lid or foil and bake in the oven for 25 to 30 minutes, or until much of the liquid has been absorbed by the rice. It will appear a little bit soupy.
While the risotto is baking, prepare and roast the shrimp (below).
Remove the risotto from the oven, uncover, and set on a burner turned to medium heat. Stir the risotto to mix in the excess liquid. Add the reserved 1/2 cup of stock and heat through, stirring until all of the liquids are incorporate into the rice. The risotto should be creamy and thick. Remove from heat and squeeze the juice from 1/2 of a lime over the top. Stir in the scallions and cilantro or basil (reserve a few pinches for garnish, if desired). Taste, and season with salt and pepper as needed.
prepare the shrimp
In a medium bowl, toss the shrimp with the oil, lime juice, spices and big pinches of salt and pepper. Spread them in a single layer on a parchment covered baking sheet.**
Bake in the oven at 400°F for 8 to 10 minutes. (You can do this right along with the risotto, if you have room). Remove from the oven when the shrimp is pink, opaque and plump (the edges might be slightly caramelized - this is a good thing!).
assemble
Spoon the baked risotto onto serving dishes and top with the roasted shrimp, plus more cilantro/basil, if desired.