Coconut Curry Risotto with Crispy Salmon
User Reviews
5
8 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
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Servings
4 people
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Calories
599 kcal
-
Course
Main Course
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Cuisine
American
Coconut Curry Risotto with Crispy Salmon
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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
- 24-28 oz chicken broth see instructions, low-sodium
- 1 tbsp coconut oil
- 1/2 cup onion diced
- 2 tbsp Thai red curry paste
- 1 cup arborio rice
- 1/2 tsp kosher salt
- 2 large garlic cloves, minced
- 1 - 13.5 oz coconut milk reduced fat, canned
- 1 tsp brown sugar packed, light or dark
- 4 - 5 oz salmon center-cut portions
- 1/2 tsp ground ginger
- 1/2 tsp garlic powder ground
- 1/2 cup coconut shredded
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
(20%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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