Name: Brazilian prawn & coconut stew
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Brazilian
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

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Brazilian prawn & coconut stew

Brazilian prawn & coconut stew

Katy Gilhooly

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Serves 4

Easy

Prep: 20 mins

Cook: 25 mins

A star rating of 3.6 out of 5.15 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal563
fat19g
saturates9g
carbs70g
sugars8g
fibre5g
protein25g
salt0.4g

Method

step 1

Bring a pan of water to boil and cook the rice following pack instructions.
step 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.
step 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.
step 4

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

Recipe from Good Food magazine, December 2014

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A star rating of 3.6 out of 5.15 ratings

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