Brazilian prawn & coconut stew

2 of 5-a-day 30-60 minutes 4 servings 600 kcal or less easy dinner easy stew everyday dinner mains seafood weeknight dinner

N/A

Source

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

Bring a pan of water to boil and cook the rice following pack instructions.

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.

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.

Stir in the lime juice, sprinkle over the coriander and nuts, and serve with the rice.