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The creaminess of the curry risotto comes from the coconut milk and rice, and cooking the vegetables for so long in the broth makes them heavenly soft.
First, heat the chicken stock in a medium pot. Chop the onion and carrots.
In a large pot over medium heat, combine the onion, carrots, ginger, garlic, and oil. Cook until onion just begins to soften, about 2 minutes. Add paprika, curry paste, and rice, and stir until the rice is well-coated with oil. Add the sherry and cook until absorbed.
Add the first cup of hot chicken broth to the rice and stir until the liquid is mostly absorbed. Add the coconut milk and mushrooms, stirring until the liquid is mostly absorbed again. Repeat with remaining broth, 1 cup at a time, making sure the liquid almost all absorbed before adding a few more, about 15 minutes. Add salt, if necessary. The rice should be creamy and tender.
Stir in cilantro and serve with a lime wedge. Enjoy!
Adapted from Sunset Magazine.
This homemade version of cheeseburger macaroni is much healthier than the boxed version and it’s also gluten-free.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!