Seafood Coconut Curry Rice

I used fresh Lobster as seafood in this recipe, however any firm fleshed fish such as monk fish or prawns are suitable.

1 cooked Lobster Tail

(or 500g Fresh Tiger Prawns Peeled and Deveined)

1 onion finely chopped

1 clove garlic crushed

1 inch grated fresh ginger

1 chilli, seeded and finely chopped

1 tbsp fresh chopped dill

2 tbsp fish sauce

1x400g can Coconut Milk

1 Pack Choy

1 large tomato peeled and chopped

1 spring onion finely sliced

1 cup water

2 tsp corn flour

1 tsp sugar

Salt & Pepper

1 tbsp Ghee or Peanut Oil

Heat ghee in a pan, add onions, chilli, garlic and grated ginger and fry till onions are translucent. Chop the ends of Pack Choy and add to onions. Add tomatoes, fish sauce and sugar and stir.  Mix cornflour to water and add to mixture.  Add Coconut Milk, and simmer for 5 minutes on low heat.  Add Chopped Lobster tails and remaining leaves from pack choy. Cook for further 1 minute then turn heat off.  Season with salt and pepper.  Serve with Fragrant rice and sprinkle with finely sliced spring onions.