Brazilian prawn & coconut stew
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Brazilian prawn & coconut stew

By Katy Gilhooly

Give king prawns a Brazilian twist in this spicy coconut, prawn and green bean stew topped with salted peanuts and served with rice

  • Prep:20 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 563
  • fat 19g
  • saturates 9g
  • carbs 70g
  • sugars 8g
  • fibre 5g
  • protein 25g
  • salt 0.4g

Ingredients

  • 300g long-grain rice
  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1-2 red chillies (deseeded if you don’t like it too hot), finely chopped
  • 200ml coconut milk
  • 400g tomatoes, diced
  • 200g green beans, topped and sliced in half
  • 300g peeled raw king prawns
  • juice 1 lime
  • small pack coriander, chopped
  • 50g roasted unsalted peanuts, roughly chopped

Method

  1. Bring a pan of water to boil and cook the rice following pack instructions.

  2. Meanwhile, heat the oil in a large frying pan, add the onion, garlic and chillies, and cook for 10 mins on a low heat until soft. Add the coconut milk and bubble for another 4 mins.

  3. Add the tomatoes and beans, and cook for 5 mins until the tomatoes start to collapse. Add the prawns and cook for 3 mins until pink and cooked through.

  4. Stir in the lime juice, sprinkle over the coriander and nuts, and serve with the rice.

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