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Brazilian prawn & coconut stew

Brazilian prawn & coconut stew

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
NutrientUnit
kcal563
fat19g
saturates9g
carbs70g
sugars8g
fibre5g
protein25g
salt0.4g
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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

  • 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.

Goes well with

Recipe from Good Food magazine, December 2014

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A star rating of 3.5 out of 5.13 ratings
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