Thai rice with seafood

This delicious recipe with suggestive Asian flavors and aromas is very easy to prepare. The most difficult thing can be to find 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 nonstick frying pan as 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 (seedless)

1 teaspoon of pressed garlic

1 teaspoon citronella (also known as Lemon Grass and available in Asian or Latino grocery stores)

1/2 teaspoon dried red pepper flakes

1 1/4 cups long grain rice

2 1/2 cups of hot fish broth

1 tablespoon chopped fresh cilantro

2 kefir lime leaves chopped or 2 teaspoons fresh lime juice

1/2 cup of peas

350gr of seafood (large shrimp or prawns)

60gr of Creamed coconut (it can be found in some supermarkets or we can use grated coconut)

Salt and ground black pepper

Preparation:

- Sauté the pepper and onion and add the pressed garlic, citronella, dehydrated red pepper flakes and rice.

- Gradually we are adding the hot broth, coriander, kefir lime leaves, peas and a little salt and pepper. We cooked it for 8 minutes and added the seafood. We leave them for 8 or 10 more minutes 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.