Seafood and Lemongrass Rice


  • Vegetable Oil
1 tbsp
  • Shallots, finely chopped
2 pieces
  • Red Bell Pepper, de-seeded and chopped into small pieces
1 piece
  • Pressed Garlic
1 tsp
  • Prepared Lemongrass in Oil
1 tsp
  • Chili Flakes
1/2 tsp
  • Long Grain Rice
1 1/4 cups
  • Hot Fish Broth
2 1/2 cups
  • Chopped Fresh Cilantro
1 tbsp
  • Fresh Lime Juice
2 tbsp
  • Frozen Peas
1/2 cup
  • Jumbo Shrimp
12 ounce
  • Block of Creamed Coconut
2 ounce
  • Salt
  • Freshly Ground Black Pepper
Cooking Method:

  1. 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.
  2. 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.
  3. 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.

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