Thai rice with seafood
This delicious recipe with suggestive Asian flavors and aromas is very easy to prepare. The most difficult thing may be finding some typical ingredients of Asian or Latin cuisine, although every day it is easier to find these ingredients in large supermarkets or in small Asian or Latin food stores.
It is an ideal recipe for our Le Creuset Non-Stick High Skillet as it cooks in just a few minutes over medium heat.
Ingredients for 4 people:
1 tablespoon olive oil
2 small onions, chopped (shallots)
1 red bell pepper, chopped (without seeds)
1 teaspoon of pressed garlic
1 teaspoon citronella (also known as Lemon Grass and available at Asian or Latin grocery stores)
1/2 teaspoon dried red pepper flakes
1 1/4 cups long grain rice
2 1/2 cups hot fish broth
1 tablespoon chopped fresh coriander
2 kefir lime leaves, chopped or 2 teaspoons fresh lime juice
1/2 cup peas
350gr of seafood (large shrimp or prawns)
60gr of Creamed coconut (can be found in some supermarkets or we can use grated coconut)
Salt and ground black pepper
- We make a sauce with the pepper and the onion and add the pressed garlic, the citronella, the dehydrated red pepper flakes and the rice.
- Gradually add the hot broth, coriander, kefir lime leaves, peas and a little salt and pepper. We cook it for 8 minutes and add the seafood. We leave them 8 or 10 minutes more so that the rice absorbs the broth.
- Just before the end of cooking, add the creamed coconut dissolved in 4 tablespoons of very hot water and mix it with the rice. Season to taste and serve.