recipes
Coconut spicy prawn risotto with crushed cashews
Serves: 2
Ingredients
- 1 cup arborio rice
- 1 leek
- 2 cloves garlic
- 1 celery stick
- 1 tsp red curry paste
- 12 tail-on prawns
- 2 tsp dried coconut
- 1/2 glass white wine
- 1 1/2 glass fish stock
- 2 tbsp chopped cashew nuts
- 1 tbsp chopped coriander
- 1/2 cup coconut milk
Method
Chop the garlic, celery, leek and sauté in butter together with the curry paste. Chop half the prawns and mix in well together with the dried coconut, add the rice and stir continuously without browning. Pour in the wine and bring to the boil, add the stock and simmer until liquid is absolved. Add the coconut milk, rest of prawns and simmer for the last few minutes. Remove from heat and mix in the chopped coriander and cashews.
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