5.0 from 12 votes
Coconut Curry Risotto with Crispy Salmon
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 people
Calories: 599 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 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
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.
Cup of Yum
Nutrition Information
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
% 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.