Toasted coconut rice
Create a fragrant side dish by using Thai rice, coconut and fresh lime leaves for a citrus kick. It's great with curries
Bahia-style Moqueca prawn stew
- Preparation and cooking time
- Prep:
- Cook:
- plus chilling
- Easy
- Serves 4
Skip to ingredients
- 450g large, raw, peeled prawn
- 75ml lime juice
- 3 garlic clovesfinely chopped
- 3 tbsp coconut oil
- 4 spring onionschopped
- 1 onionsliced into half moons
- 1 red pepperthinly sliced
- 1 tsp chilli flakes
- 2 tsp paprika
- 3 plum tomatoesdeseeded and chopped
- 400ml coconut milk
- 2 tbsp chopped coriander
- steamed riceto serve
Nutrition: per serving
- kcal398
- fat28g
- saturates22g
- carbs12g
- sugars8g
- fibre3g
- protein23g
- salt0.6g
Method
step 1
Place the prawns in a bowl with 2 tbsp of the lime juice, 1 tsp of salt and 1 tbsp of the chopped garlic. Chill for 1 hr.
step 2
Heat the coconut oil in a large saucepan. Add the spring onion and onion and fry for 5 mins, then add the red pepper, chilli flakes, paprika and remaining garlic.
step 3
Pour in the tomatoes, coconut milk and a little salt. Bring to a simmer and let reduce for 10 mins. Add the prawns, all the marinade and remaining lime juice. Gently simmer until the prawns turn white, about 3 mins. Serve with the fresh coriander and rice.
