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Cozy Brazilian Prawn Coconut Stew

This creamy Brazilian prawn coconut stew is a rich and aromatic dish made with fresh prawns, red pepper, tomatoes, green chili, and coconut milk. 
Calories:
Author: Sandra Myers

Ingredients

  • 400 g 14 oz prawns, peeled and deveined
  • Juice of 2 limes divided
  • 2 garlic cloves minced
  • 1 tablespoon coconut oil
  • 1 medium red onion diced
  • 1 medium red pepper diced
  • 2 large garlic cloves finely chopped
  • 1 green chilli deseeded and finely chopped
  • ½ teaspoon red chilli flakes
  • 1 tablespoon paprika
  • 8 cherry tomatoes diced
  • 400 ml 13.5 fl oz coconut milk
  • Fresh coriander to serve
  • Salt and black pepper to taste

Instructions

  • Marinate prawns with half the lime juice, minced garlic, salt, and pepper, then chill 30 minutes.
  • Sauté red onion and red pepper in coconut oil for 5 minutes.
  • Add chopped garlic and green chili, cook 1 minute, then stir in red chili flakes and paprika for 30 seconds.
  • Add prawns and cook 3–4 minutes until just turning pink.
  • Add cherry tomatoes and cook 2–3 minutes, gently breaking them down.
  • Pour in coconut milk, simmer 1–2 minutes to thicken.
  • Stir in remaining lime juice, adjust seasoning, and serve with coriander and lime wedges.