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 AuthorYorkshire Food & Drink Yorkshire's only dedicated food and drink website from Yorkshire Post Newspapers and its sister titles in the region. Showcasing everything Yorkshire has to offer from the fruits of the sea to the fields of the moors and beyond. It includes unbiased restaurant reviews by renowned food critics, recipes and 'how to' videos from some of Yorkshire's finest chefs and latest food and drink news and blogs from around our amazing county. And you can have your say either on the site or via our Facebook and Twitter accounts. Let us know what you think comments
