Shrimp risotto with red curry, coconut milk and paprika

Ingredients for 2 servings:

• 1 onion(s)
• 1 cup risotto rice
• 1 piece(s) ginger
• 1 tbsp broth, clear
• 1 tsp Thai curry paste, red
• white wine, dry
• 1 can coconut milk
• 1 bell pepper(s)
• 200 g shrimp(s) or crab
• salt and pepper
• vegetable oil
• Parsley

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Peel the onions, cut them into strips and sauté them in hot oil in a large pan until translucent, but do not allow them to brown. Add the rice and allow them to become translucent. Pour in a little white wine over the rice. Add the red curry, the clear stock and some finely chopped ginger to taste. Once the wine has been absorbed, add the coconut milk and cook with the lid on over medium heat until the liquid is absorbed. Add a little more wine and let it reduce. Repeat this process and simmer for about 20 minutes, until the rice is almost cooked, stirring occasionally. Finally, add the shrimp and the finely chopped bell pepper, stir and cook for about 3 minutes. Season with salt and pepper and add the finely chopped parsley.