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Risotto curry with coconut milk

Rice45 minutes4 people332 kcal calories
1/52/53/54/55/5 (33 votes)
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By Jorge Mendez

This week I bring you a very exotic that will enchant the lovers of the rice and curry. It is a curry risotto with coconut milk.

After a few weeks full of sweet recipes and some basic on my weekly menu, this week we are going on a trip to exotic countries to give a different touch to the rice that we are used to eating. In this recipe we use ingredients little used in this type of preparation such as coconut milk and curry which may be antagonistic ingredients at first.

Do not think much about the ingredients and look at the appearance. It will delight all risotto lovers. The coconut milk provides a sweet and smooth flavor that contrasts perfectly with the intensity of the curry, giving rise to a honeyed rice full of nuances.

You do not miss the hype!

Are you staying to see the recipe?

Video of the recipe Risotto curry with coconut milk

Here I leave you, like every week, the video-tutorial so that you do not lose detail and see how little difficulty it presents. In a very short time we will have a delicious and very exotic risotto.

https://youtu.be/cVIjc5qvHiE

Once we have seen the video, we continue with the recipe

Risotto curry with coconut milk

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Risotto curry with coconut milk. An exotic and delicious rice that we will have in a moment. Very different ingredients that combine perfectly.

  • Jorge Mendez
  • Kitchen: Italian company
  • Recipe type: Rice dishes
  • Calories: 332 Kcal
  • Rations: 4
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 100 g of yellow pepper
  • 60 g onion
  • 1 garlic clove
  • 15 g olive oil
  • 250 g of round grain rice
  • 500 g coconut milk
  • 200 g of white wine
  • 100 g of water
  • 1 teaspoon of curry
  • Salt and pepper to taste
  • Grated coconut for garnish

Preparation

  1. We put the pepper, onion, garlic and oil in the glass and chop by programming 5 seconds at speed 5. We lower the remains of the walls with the spatula and fry programming 7 minutes, temperature 120º (varoma in TM31) and spoon speed.

  2. Add the rice and fry by programming 1 minute, temperature 120º (varoma in TM31), left turn and spoon speed.

  3. Add the coconut milk, the white wine, the water, the curry, the salt, the pepper and cook by programming 13 minutes, temperature 100º, turn to the left and speed 1.

  4. Let the rice rest for 2 minutes served in a bowl and cover the rice with a little grated coconut.

What do you think? You see that the difficulty is minimal and the result is spectacular.

I hope you liked it a lot!

If so, do not forget to leave a finger up in the video and subscribe to channel if you haven't already. So you will be up to date with everything that is cooking.

See you next week, cooks!


Discover other recipes of: Rice and Pasta, International kitchen, Easy, General, Less than 1 hour, Vegans, Vegetarian

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  1.   Cristina said
    ago 7 years

    Hello Jorge! One doubt ... using yellow pepper ... is it essential? Is it for some reason or ... can you use red pepper or green pepper ?. Thanks 😉

    Reply to Cristina
  2.   Maria said
    ago 5 years

    I just did it step by step, but I put 40 g of red onion (because I had a piece in the fridge that I wanted to spend) and the other 20 of normal onion. The result did not please me or my husband. We found this risotto very cloying. My feeling is that there is too much coconut milk in this recipe. With less coconut milk I think it could perhaps be better. I used the Dee Thai, which they sell at Mercadona. Or maybe homemade coconut milk works better, I don't know ...

    Reply to Maria