Brazilian prawn and coconut stew
Brazilian prawn & coconut stew
Give king prawns a Brazilian twist in this spicy coconut, prawn and green bean stew topped with salted peanuts and served with rice
- Serves 4
- Easy
Nutrition per serving
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Calories 563
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Carbohydrates 70
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Saturated Fat 9
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Sugar 8
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Protein 25
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Fat 19
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Fiber 5
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Salt 0.4
Ingredients
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300g long-grain rice
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1 tbsp vegetable oil
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1 onion, finely chopped
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2 garlic cloves, finely chopped
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1-2 red chillies (deseeded if you don’t like it too hot), finely chopped
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200ml coconut milk
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400g tomatoes, diced
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200g green beans, topped and sliced in half
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300g peeled raw king prawns
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juice 1 lime
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small pack coriander, chopped
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50g roasted unsalted peanuts, roughly chopped
Method
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Bring a pan of water to boil and cook the rice following pack instructions.
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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.
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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.
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Stir in the lime juice, sprinkle over the coriander and nuts, and serve with the rice.