Red rice in coconut milk with seafood and vegetables

Red rice in coconut milk with seafood and vegetables

Ingredients

• Red rice 2 cups
• Bow 2 pieces
• Garlic 1 head
• Fresh ginger 50 g
• Lemon grass 2 stalks
• Coconut cream 800 ml
• Eggplant 1 piece
• Zucchini 1 piece
• Red bell pepper 2 pieces
• Seafood 800 g
• Soy taste
• Fishy to taste
• Red chilli 1 piece
• Lime 1 piece

Directions

1. Rinse red rice and fry in 2 tablespoons. oil for minutes 2. Pour water 2 fingers above the level of the rice and cook over medium heat for 40 minutes until al dente, season with salt.
2. Heat the wok well and pour 3 spoons of oil, falling on the walls.
3. Finely chop 2 medium onions, chop the head of garlic and peel 5 cm of ginger root with a spoon and grate. Quickly fry everything in a wok and set aside.
4. Cut the eggplant into large strips, fry, being careful not to add a lot of oil. Lay out.
5. Zucchini, bell peppers and chili (optional), chop and fry quickly, no more than a minute.
6. Add rice and ready-made vegetables to the wok, pour coconut milk, add seafood (I have a cocktail of mussels, shrimp and squid) and 2 lemongrass stalks. Add soy and fish sauces to taste (be careful, both sauces are salty). Squeeze the lime juice.
7. Boil everything together for no more than 5 minutes. The dish is ready, leave it to cool, during this time the rice will absorb almost all the milk. Garnish with cilantro.