Seafood and Lemongrass Rice
Ingredients:
|
1 tbsp |
|
2 pieces |
|
1 piece |
|
1 tsp |
|
1 tsp |
|
1/2 tsp |
|
1 1/4 cups |
|
2 1/2 cups |
|
1 tbsp |
|
2 tbsp |
|
1/2 cup |
|
12 ounce |
|
2 ounce |
|
|
|
Cooking Method:
- Heat the oil in the fry pan over a medium setting. Add the onion and bell pepper and stir-fry for a few moments, without coloring. Stir in the pressed garlic, lemon grass, chili flakes and rice.
- Gradually add the hot broth, cilantro, kefir lime leaves, frozen peas and some salt and pepper. Simmer gently for 8 minutes, then stir in the shrimp. Continue cooking for another 8 - 10 minutes, or until all the liquid is absorbed.
- Crumble the block of creamed coconut into 4 tablespoons of very hot water, and stir this into the rice during the last few minutes of cooking. Season to taste and serve immediately.
