This delicious recipe with enticing Asian flavors and aromas is very easy to prepare. The hardest part may be finding some typical Asian or Latin ingredients, although it's becoming easier every day to find them in supermarkets or small Asian or Latin food stores.
It's an ideal recipe for our Le Creuset high nonstick skillet since it cooks in just a few minutes over medium heat.
Ingredients for 4 people:
1 tablespoon olive oil
2 small chopped onions (shallots)
1 chopped red bell pepper (seeded)
1 teaspoon pressed garlic
1 teaspoon citronella (also known as lemongrass and available in Asian or Latin food stores)
1/2 teaspoon dried red pepper flakes
1 1/4 cups long-grain rice
2 1/2 cups hot fish stock
1 tablespoon chopped fresh cilantro
2 torn kaffir lime leaves or 2 teaspoons fresh lime juice
1/2 cup peas
350gr seafood (large shrimp or prawns)
60gr Creamed coconut (can be found in some supermarkets or you can use desiccated coconut)
Salt and ground black pepper
Preparation:
- Sauté the bell pepper and onion, then add the pressed garlic, citronella, dried red pepper flakes, and rice.
- Gradually add the hot stock, cilantro, kaffir lime leaves, peas, and a little salt and pepper. Cook for 8 minutes and add the seafood. Leave another 8 to 10 minutes for the rice to absorb the stock.
- Just before finishing, add the creamed coconut dissolved in 4 tablespoons of very hot water and mix it into the rice. Season with salt and pepper to taste and serve.
