Thai Green Prawn Curry Risotto

    Thai Green Prawn Curry Risotto

    Ingredients:

    • 1 tbsp neutral oil
    • 1 shallot or small onion, finely diced 
    • 1 garlic clove, grated
    • 1 tbsp grated ginger
    • 2 tbsp green Thai curry paste
    • 180g arborio rice
    • 450ml vegetable stock
    • 200ml full-fat coconut milk
    • Zest and juice of ½ lime
    • 250g king prawns, cooked
    • 150g frozen petits pois 

    To finish:

    • Fresh coriander
    • Crispy chilli oil
    • Drizzle of coconut cream
    • Lime wedges 

    Method:

    1. Sauté 

    Using the Instant Pot on Sauté mode: 

    • Heat the oil.
    • Cook the shallot/onion for 5 minutes until softened.
    • Add the garlic and ginger and cook for 30 seconds.
    • Stir in the green Thai curry paste and cook for 1 minute until fragrant. 

    2. Toast the rice 

    Add the arborio rice and stir for about a minute so it's coated in the curry paste. 

    3. Pressure cook 

    Pour in: 

    • Stock
    • Coconut milk 

    Stir well, then cook on High Pressure for 6 minutes. 

    Allow a 5-minute natural release, then carefully quick release the remaining pressure. 

    4. Finish 

    Open the lid and stir the risotto for a minute until creamy. 

    Add: 

    • Frozen petits pois
    • Cooked king prawns (if using raw adjust cooking time) 

    Switch to keep warm and let the residual heat gently cook everything for 3–4 minutes, until just cooked through. 

    Stir in the lime zest and juice. 

    5. Serve 

    Spoon into bowls and finish with: 

    • Coriander
    • A drizzle of crispy chilli oil
    • Extra lime wedges 
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