Seafood Rice with Coconut Milk

an image of a brownish ceramic bowl filled with Seafood Rice with Coconut Milk, capers and tomato cubes

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This aromatic Seafood Rice with Coconut Milk dish, combining some coconut milk, lemon juice, and garlic, makes a very tempting dinner.


Units Scale
  • 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


  1. Saute the onions in oil until softened.
  2. Then add the garlic and rice, mix to coat, and fry lightly for a minute.
  3. Pour the coconut milk and water over the rice and allow it to start warming.
  4. Then add the stock cube, pepper, and paprika.
  5. Combine it all well and simmer over very low heat, stirring occasionally, for about 20 minutes uncovered.
  6. If you need to add more water or time to get the rice softened, go ahead – you don’t want crispy rice here!
  7. When the rice is just about done, stir in the Brussels sprouts so that they are just wilted into the rice.
  8. Sprinkle the capers over the top.
  9. Meanwhile, fry the seafood in oil with salt, pepper, and a few drops of lemon juice.
  10. 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.
  11. 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!).
  12. This one is a showstopper!!



Keywords: Seafood, Rice, Coconut Milk

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