Coconut Curry Risotto with Crispy Salmon

Name: Coconut Curry Risotto with Crispy Salmon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 people
Ingredients: 24-28 oz low-sodium chicken broth; 1 tbsp coconut oil; 1/2 cup diced onion; 2 tbsp Thai red curry paste; 1 cup arborio rice; 1/2 tsp kosher salt; 2 large garlic cloves, minced; 1 - 13.5 oz can reduced fat coconut milk; 1 tsp packed brown sugar (light or dark); 4 - 5 oz portions center-cut salmon; 1/2 tsp ground ginger; 1/2 tsp ground garlic powder; 1/2 cup shredded coconut

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4 people
Calories
599 kcal
Course
Main Course
Cuisine
American

Coconut Curry Risotto with Crispy Salmon

Amy Matthews

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Coconut Curry Risotto with Crispy Salmon: Red curry-laced risotto packed with sweet coconut flavor and topped with a crispy salmon filet and toasted coconut. Plus tricks for perfect risotto every time!

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Ingredients

Servings

24-28 oz low-sodium chicken broth see instructions
1 tbsp coconut oil
1/2 cup diced onion
2 tbsp Thai red curry paste
1 cup arborio rice
1/2 tsp kosher salt
2 large garlic cloves, minced
1 - 13.5 oz can reduced fat coconut milk
1 tsp packed brown sugar (light or dark)
4 - 5 oz portions center-cut salmon
1/2 tsp ground ginger
1/2 tsp ground garlic powder
1/2 cup shredded coconut

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Instructions

Add 24 ounces chicken stock to a medium pot. Bring to a simmer, turn down to low and keep hot.
Heat a dutch oven or large medium pot to a medium heat. Add coconut oil. Add onion and sweat for 2-3 minutes until translucent. Add rice, stir and cook for 1-2 minutes. Add garlic, salt and red curry paste. Cook another 1-2 minutes.
Using a ladle, slowly start to add hot chicken stock, about 1/2-3/4 cup at a time to rice. Stir with a wooden spoon. Stir once or twice until almost all the liquid has absorbed. Repeat process until all chicken stock is gone. Season to taste with salt and you go. Add coconut milk to pot chicken stock was in and bring to a simmer, keep hot.
Once all the chicken stock has been absorbed, add brown sugar and a ladle of coconut milk. Repeat the same process until all coconut milk has evaporated. Season to taste with salt and pepper. If necessary, add a little bit more chicken stock. You want the rice to be creamy, have a soft outside and slight bite to the inside. See above photo for reference. Set aside.
Season salmon liberally with salt. Evenly sprinkle ginger and garlic powder over salmon. Set aside.
Heat a large cast-iron skillet to a low heat. Add coconut. Toast until golden brown, set aside. Heat the same pan to a medium-high heat. Add salmon, cook until crispy, about 3-4 minutes. Flip and cook another 2-3 minutes for medium-well.
Serve salmon over risotto. Sprinkle with toasted coconut.

Nutrition Information

Show Details

Serving 1serving Calories 599kcal (30%) Carbohydrates 54g (18%) Protein 35g (70%) Fat 25g (38%) Saturated Fat 15g (75%) Cholesterol 78mg (26%) Sodium 521mg (22%) Potassium 946mg (27%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 1238IU (25%) Vitamin C 2mg (2%) Calcium 39mg (4%) Iron 4mg (22%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 599 kcal

% Daily Value*

Serving	1serving
Calories	599kcal	30%
Carbohydrates	54g	18%
Protein	35g	70%
Fat	25g	38%
Saturated Fat	15g	75%
Cholesterol	78mg	26%
Sodium	521mg	22%
Potassium	946mg	20%
Fiber	3g	12%
Sugar	7g	14%
Vitamin A	1238IU	25%
Vitamin C	2mg	2%
Calcium	39mg	4%
Iron	4mg	22%