Coconut Shrimp Curry Risotto

Coconut Shrimp Curry Risotto

A flavorful shrimp & creamy, aromatic coconut sauce complimented with the rice. A meal that simply has it all!
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Main Course
Servings 6 servings
Calories 975 kcal


  • 550 g shrimps
  • 240 g leeks sliced
  • 15 g garlic diced
  • 50 g ginger grated
  • Salt & pepper
  • 1 tbsp curry powder
  • 400 g rice basmati
  • 1 vegetable stock cube
  • 200 g carrots shavings
  • 120 g peas
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1600 ml coconut milk


  • Heat the oil & melt the butter in a casserole pan.
  • Add the leeks & garlic. Season them with salt, pepper & curry. Cook for 5 minutes over high heat, stirring occasionally.
  • Add the ginger, carrots, peas & vegetable cube to the pan. Cook for 4 minutes over medium heat, stirring occasionally.
  • Add the rice & coconut milk to the pan. Bring to a boil.
  • Simmer for 20 minutes.
  • Add the shrimps to the pan & cover the pan again. Let it cook for 5 minutes over low heat.


Calories: 975kcalCarbohydrates: 76gProtein: 31gFat: 64gSaturated Fat: 52gCholesterol: 232mgSodium: 903mgPotassium: 1032mgFiber: 4gSugar: 5gVitamin A: 6399IUVitamin C: 22mgCalcium: 254mgIron: 13mg
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