Brazilian Prawn and Coconut Stew
This dish offers a taste of Brazil with king prawns cooked in a rich, spicy coconut milk sauce. Tomatoes and green beans are simmered until tender, then finished with lime juice, fresh coriander and crunchy peanuts. It's a complete meal when served alongside fluffy long-grain rice, ready in under an hour. Perfect for a special weeknight dinner that brings vibrant, tropical flavours to your table.
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
- Boil water in a pan and prepare the rice according to the instructions on its packaging.
- While the rice cooks, warm the oil in a large frying pan. Cook the chopped onion, garlic and chillies for 10 mins until softened. Pour in the coconut milk and let it bubble for 4 mins.
- Mix in the diced tomatoes and green beans, cooking for 5 mins until the tomatoes soften. Add the raw king prawns and cook them for 3 mins until they turn pink and are fully cooked.
- Add the lime juice, then scatter the chopped coriander and peanuts over the stew. Serve it immediately with the prepared rice.
Nutrition (per serving)
Calories563 kcal
Fat19 g
Saturates9 g
Carbs70 g
Sugars8 g
Fibre5 g
Protein25 g
Sodium160 mg
Recipe details
Skill levelEasy
CategoryMain course
Cuisinebrazilian
