This aromatic Seafood Rice with Coconut Milk dish, combining the classic coconut milk, lemon juice, and garlic, makes a very tempting dinner.
Seafood Rice with Coconut Milk
- Prep Time: 15 minutes
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 6 servings 1x
- 1 onion, sliced roughly
- 2 garlic cloves, chopped
- 250g par-cooked long-grain rice
- 1 can of coconut milk
- 500ml water
- 1 vegetable stock cube
- fresh ground black pepper
- 1tsp smoked paprika
- 5 Brussels sprouts, very finely sliced
- 2 Roma tomatoes, chopped into small cubes
- 2 tbsp capers
- 1 package of frozen mixed seafood
- salt, pepper, and lemon juice to taste
- Saute the onions in oil until softened.
- Then add the garlic and rice, mix to coat, and fry lightly for a minute.
- Pour the coconut milk and water over the rice and allow it to start warming.
- Then add the stock cube, pepper, and paprika.
- Combine it all well and simmer over very low heat, stirring occasionally, for about 20 minutes uncovered.
- If you need to add more water or time to get the rice softened, go ahead – you don’t want crispy rice here!
- When the rice is just about done, stir in the Brussels sprouts so that they are just wilted into the rice.
- Sprinkle the capers over the top.
- Meanwhile, fry the seafood in oil with salt, pepper, and a few drops of lemon juice.
- Don’t overcook them, but get some color on them. It really helps to have a nice big pan so that they don’t end up boiling in their own juices.
- Serve the rice with the tomatoes for a very liberal fresh garnish and top with seafood (not in the picture – we ate it too fast!).
- This one is a showstopper!!
Prepared, tried, and tested by Corlea from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas Daily Recipes
- Serving Size: 1 serving
- Calories: 538
- Sugar: 4.3 g
- Sodium: 228.3 mg
- Fat: 20 g
- Carbohydrates: 106.9 g
- Fiber: 22.7 g
- Protein: 12.6 g
- Cholesterol: 0 mg
Keywords: Seafood, Rice, Coconut Milk