Perfect for 30cm Deep Fry Pan - Serves 3-4

This recipe is based on typical Thai “street fast-food”.  If preferred the recipe can be made with raw jumbo tiger shrimp instead of the mixed seafood.

INGREDIENTS:

1 tablespoon vegetable oil

2 shallots, finely chopped

1 red bell pepper, de-seeded and chopped into small pieces

1 teaspoon pressed garlic

1 teaspoon prepared lemon grass in oil

½ teaspoon chili flakes

1 ¼ cups long grain rice

2 ½ cups hot fish broth

2 level teaspoons dried cilantro

2 kefir lime leaves

½ cup frozen peas

12 oz. frozen mixed seafood, thawed

2 oz. 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 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 seafood. Continue cooking for another 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. Season to taste and serve immediately.