Brazilian prawn & coconut stew

Brazilian prawn & coconut stew

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(12 ratings)

Prep: 20 mins Cook: 25 mins


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 and extra info

Nutrition: per serving

  • kcal563
  • fat19g
  • saturates9g
  • carbs70g
  • sugars8g
  • fibre5g
  • protein25g
  • salt0.4g
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  • 300g long-grain rice



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 1 tbsp vegetable oil
  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, finely chopped
  • 1-2 red chillies (deseeded if you don’t like it too hot), finely chopped
  • 200ml coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 400g tomatoes, diced



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 200g green beans, topped and sliced in half
  • 300g peeled raw king prawns
  • juice 1 lime



    The same shape, but smaller than…

  • small pack coriander, chopped
  • 50g roasted unsalted peanuts, roughly chopped


  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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Comments, questions and tips

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17th Jan, 2018
Made this for my husband's birthday meal, added fresh salmon chunks and cooked the beans separately, tasted delicious, light and fresh
14th Jun, 2017
My family and I loved the result of this recipe, some complained about the chillies but I did not find them spicy at all. The taste was quite unusual but in a good way.
30th Aug, 2015
Just made this for the first time and it's beautiful! I halved the ingredients as I was only making it for two- was abit jubious when it came to adding the tomatoes and beans that there wouldn't be enough liquid to cook the beans but they were perfect! The chilli gives it a nice warmth and the lime juice makes it nice and fresh! I'll most definitely make it again!
18th Feb, 2015
This dish was OK, but something missing, I added one of our homegrown chillies, which gave it some heat, but apart from that it was pretty tasteless. I only made it to use up a half a can of coconut milk.
23rd Jan, 2015
As previously said, quite tasty, but perhaps lacking in depth of flavour to achieve 5 stars. Also, what can you do with the other half of the can of coconut milk? I hate throwing anything away, yet I invariably have to. There are many recipes that call for 200mls only half a can.
6th Feb, 2015
I freeze the remainder & have never had a problem with it. I do however, use full fat coconut milk as I have noticed reduced fat milk separates sometimes when cooking. If you're using half fat, you could always try to freeze it, you've not lost anything if you'd throw it away anyway. I have also bought 200ml cans in Asian supermarkets, when available. Hope this helps.
20th Dec, 2014
This was lovely, my husband really liked it too, very filling. Might make it a little more spicy next time.
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