Bringing the flavours of Rio, this flavoursome one-pot prawn stew is quick and easy to make for a light weeknight meal.

  • 30 mins
  • 2
  • Easy

Ingredients

  • 1tbsp olive oil
  • 3 sticks of celery, finely sliced
  • 1 green pepper, finely chopped
  • 3 cloves garlic, crushed
  • 1 green chilli, deseeded and sliced
  • ½ tsp cayenne pepper
  • 2 large tomatoes, skinned & chopped
  • 6 spring onions, chopped into 2cm chunks
  • 400ml coconut milk
  • 150ml vegetable stock
  • 150g raw king prawns
  • Small bunch coriander
  • 1 lemon

Method

In a large saucepan heat the oil over a medium heat and gently cook the celery and pepper for 4-5 minutes with the lid on, stirring occasionally, until it starts to soften.

Add the garlic, chilli and cayenne and stir.

After a minute stir in the tomatoes and spring onions.

Cook for 3-4 minutes then add the coconut milk and stock. Bring to the boil.

Add the prawns and season.

Simmer gently for 5-6 mins until the prawns are cooked. Check the seasoning then divide the stew between two bowls and top with coriander and a squeeze of lemon.

Serve with rice or a chunk of bread.

About The Author

Yorkshire Food & Drink

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