Shrimp Coconut Rice

Long time no food post! These past few months have been one hell of a roller coaster and I'm currently grateful for some semblance of normalcy. I'm also getting excited for the holiday season coming up, so many weddings and functions (the Naija 'owambe') and thinking of all the food that will be eaten if I don't start training my brain and mouth to cooperate now. In the past you'd only see jollof rice, fried rice, and if you're lucky ofada rice at owambes. But these days, there are several types of rice (including the disaster of a thing many caterers call 'chinese rice'). Anyways, I'm yet to see coconut rice as an option at these functions. Which upsets me because I LOVE coconut rice. It used to be a Sunday staple in our house before I went to university.

Coconut has always held a special place in my heart, I would beg my mom on after church if she could make coconut rice. I'd always chose coconut flavored anything over many other flavors. Add chillis to it and you've won me over! This recipe is exactly that-- a combination of thick plus creamy coconut and hot chillis (with some seafood thrown in). Though traditionally, I'd use the homemade milk from fresh coconuts, but there's something so special and delectable about using coconut cream instead of milk.

What you'll need

1 can of coconut cream
1 medium onion, chopped
1 1/2 cup of stock
1/2 cup of shrimp
2 tablespoons of chili sauce
2 tablespoons of coconut oil
2 cups of rice (basmati or regular parboiled rice works)

s e a s o n i n g s

- salt
- two tablespoons of grounded crayfish *
- two teaspoons of curry powder
- teaspoon of mixed herbs
- teaspoon of thyme
- teaspoon of garlic powder
- bay leaves
- maggi or knorr seasoning cubes **

* If you don't have grounded crayfish use either crayfish flavored maggi cubes or fish/seafood stock.
**Use this to your preference and depending on how thick your stock is. Two cubes are shown above but I only used one.

What you'll do:

1. In a medium saucepan, heat up the coconut oil and add onions. Stir fry till translucent.

2. Add the chili sauce, and seasonings. Stir fry for 2 minutes.

3. Add the stock and coconut cream and bring to a slow boil. While the mixture is cooking, wash the rice until water runs clear.

4. Add in washed rice and cover tightly. Cook for 15 minutes, add prawns, then cook for another 15-20 minutes.

5. Add in the ground crayfish, and reduce the heat to low.* Allow the pot to simmer for 5 minutes and it's all done! Ready to be served with fried turkey. Or chicken. Or fish. Or just devoured straight from the pot.

* I made this recipe back in June, I recently recreated the dish and I popped the rice into an oven safe dish and baked for about 7 minutes after adding the crayfish and trust me, it made a difference!

Let me know if you try this out, and what you think!

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