Thai Seafood and Lemongrass Rice

The recipe itself is based on typical Thai “street fast-food” and for additional speed in your kitchen a number of the ingredients are ready prepared, such as the lemon grass. If preferred the recipe can be made with raw tiger prawns instead of the mixed seafood.

Serves 3-4

• 1 tablespoon vegetable oil
• 2 shallots, chopped finely
• 1 red pepper, de-seeded and chopped into small pieces
• 1 level teaspoon creamed garlic
• 1 level teaspoon prepared lemon grass in oil
• ½ teaspoon chilli flakes
• 225g (1 1/4 scant cups) easy cook long grain rice
• 625ml (2 ½ cups) hot fish stock made from a cube
• 2 level teaspoons dried coriander leaf
• 2 kaffir lime leaves
• 60g (1/2 cup) frozen peas
• 350g (12oz) frozen mixed seafood, thawed
• 60g (2oz) block creamed coconut
• Salt
• Freshly ground black pepper

1) Heat the oil in the stir-fry pan over a medium setting. Add the onion and pepper and stir-fry for a few moments, without colouring. Stir in the creamed garlic, lemon grass, chilli flakes and rice.

2) Gradually add the hot stock, coriander, kaffir lime leaves, frozen peas and some salt and pepper. Simmer gently for 8 minutes then stir in the seafood. Continue cooking for a further 8 – 10 minutes, 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. Taste and adjust the seasoning and serve immediately