Thai green prawn risotto
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Emma Guscott
Thai green prawn risotto
Marinated king prawns from the chiller cabinet help create this perfect mash-up of two food cultures
Serves: 2
Prep time: 10 minsTotal time: 
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Nutritional information (serving)
Calories
503Kcal
Fat
19gr
Saturates
13gr
Carbs
64gr
Sugars
8gr
Fibre
3gr
Protein
20gr
Salt
2.5gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 1 x 400ml tin lighter coconut milk
- 200ml hot chicken stock (made using 1⁄2 a stock cube)
- 3 tbsp Thai green curry paste*
- 1⁄4 tsp light brown sugar
- 1 tbsp olive oil
- 1 shallot, finely sliced
- 125g risotto rice
- 1 x 150g pack chilli and coriander king prawns
- juice of 1⁄2 a lime, plus wedges for serving
- a handful of fresh coriander, chopped, to serve
Step by step
- Reserve 2 tablespoons of the coconut milk and combine the rest with the hot stock, Thai curry paste and sugar in a small pan. Set aside.
- Heat the oil in a deep sauté pan over a medium-low heat. Sauté the shallot for 2-3 minutes until soft then add the rice and cook for 1 minute. Reduce the heat and add the coconut milk mixture, a ladleful at a time, stirring well after each addition and making sure it’s completely absorbed before adding the next ladleful.
- Once you’re down to the last two ladlefuls of stock, toss 6 of the prawns with the lime juice and set aside. Add the rest of the prawns, along with all the juices and seasoning from the packet, to the rice and cook for 1 minute until heated through.
-
Serve the risotto topped with the lime-marinated prawns, the reserved coconut milk and coriander.
*Check your curry paste is gluten-free and dairy-free, if required.
