Thai curry risotto with shrimp skewers and chili oil

Ingredients for 2 servings:

• 100 g olive oil
• 2 chili peppers, hot
• 2 bell peppers, red and yellow
• 150 g sugar snap peas
• 1 shallot(s)
• 1 garlic clove(s)
• 1 tbsp curry paste, red (depending on desired spiciness)
• 20 g palm sugar (alternatively raw cane sugar)
• 200 g risotto rice (Carnaroli)
• 400 g coconut milk from the can (at least 80% coconut content)
• 300 ml vegetable stock
• Salt
• 10 king prawns, frozen, thawed, peeled and deveined
• 1 lime(s), some zest
• Salt
• 2 stalks of Thai basil

Instructions

Working time approx. 15 minutes; Rest time approx. 3 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 38 minutes

spicy, creamy, for the Kenwood Cooking Chef XL

For the chili oil, add the olive oil to the bowl of the Kenwood Cooking Chef XL, attach the heat shield and the cooking paddle. Set the temperature to 100 degrees Celsius, stirring interval 3. In the meantime, slice the chili peppers into rings and add them to the oil. Stir for 3-5 minutes, then turn off the machine and pour the oil and chili into a bowl and let it cool slightly. For the risotto, wash and trim the bell peppers and cut into cubes of about 1×1 cm. Wash and trim the snow peas. Add the shallot and garlic to the food processor fitted with the chopping blade and pulse until the desired consistency is reached. Place the coconut milk and stock in a saucepan, stir, heat briefly and set aside. Add 1 tablespoon of chili oil to the pan of the Kenwood Cooking Chef XL, attach the heat shield and the flexi paddle. Set the temperature to 140°C and heat the oil for 30 seconds. Now add the diced shallots, garlic, and palm sugar and sauté for 1 minute, stirring continuously. Add the Thai curry paste, stir for 30 seconds, then add the rice and a pinch of salt and stir everything together for another minute. Reduce the heat to 100°C and set the stirring interval to speed 1. Now pour in half of the coconut milk and broth mixture. Let it simmer for a total of 16-20 minutes. After 10 minutes, add the remaining coconut milk mixture and the diced bell peppers, and after another 4-5 minutes, add the snow peas. After the time has elapsed, season with salt and pepper and let the risotto stand for 2-3 minutes with the machine turned off. While the risotto is cooking, thread the shrimp onto skewers. Then heat a little chili oil in a pan and fry the shrimp for 2-3 minutes on each side. Season to taste with salt and a little lime zest. Garnish the risotto with the shrimp skewers and some Thai basil and serve. The dish is vegan without the shrimp.