Coconut Risotto with Prawn Korma

Coconut Risotto

4 cups Chicken Stock

1 400 ml can coconut milk

2 Tbsp olive oil

3 Tbsp chopped Green Onions

¼ cup unsweetened coconut flakes

1 ½ cups arborio rice

¼ cup dry white wine

2 Tbsp butter

1 tsp salt

½ tsp pepper

In a pot, combine the chicken stock and the coconut milk. Bring just to a boil, remove from heat and set aside.

Heat a large frying pan on medium, heat olive oil and add green onions and stir until soft. Add the coconut flakes and rice and continue stirring for 1 minute

Pour in wine and stir until almost all is absorbed.

Add stock-coconut milk mixture ½ cup at a time and stir until almost absorbed before adding another. Continue stirring gently and adding broth mixture until it is all gone and rice is tender. This will take about 35 minutes.

Remove from the heat and add butter, salt and pepper and serve.

Prawn Korma

1 Onion finely chopped

1 garlic clove finely chopped

1 Tbsp butter

1 can of Patak’s Korma Curry

½ a cup of water

500 grams of raw prawns peeled

½ a cup of whipping cream

About 10 minutes before you expect the Risotto to be ready

In a frying pan sauté the onion and garlic until the onion is translucent in butter

Add the Curry and the water

Heat until simmering

Add the prawns and stir gently until they are cooked

Stir in the cream and reheat

Serve the risotto in a shallow bowl and distribute the curry evenly on top of each dish.

Serves 4 to 6 people