This coconut shrimp stew is really, really simple to make, yet doesn't shrimp on flavour. If you're into seafood and a bit of spice then this needs to be your next meal. 

Ingredients (Serves 4)

Marinade

1 clove garlic

1 lime

1 tsp chilli flakes

500 g king prawns

Sauce

1 onion

2 cloves garlic

1 fresh green chilli

1 green pepper

1 red pepper

1 tbsp coconut oil

1 tsp chilli powder

1 tsp cayenne

2 tsp paprika

1 tsp tomato puree

4 plum tomatoes

400 ml coconut milk

1 bunch fresh coriander

Finish

1 big bowl cooked white rice

2 spring onions

1 lime

Method

  1. Peel and mince the garlic for the marinade and scrape it into a mixing bowl. Zest the lime into the bowl then squeeze in the juice. Add the chilli flakes and the prawns. Marinate for an hour.
  2. Peel and dice the onion. Peel and mince the garlic for the sauce. Dice the chilli and deseed and thinly slice the peppers. Place a large saucepan over a medium high heat and add all of the prepared veg. Fry for 5 minutes, add the chilli powder, cayenne and paprika then turn the heat down low and fry for another 10 minutes, until the veg is starting to caramelise.
  3. Dice the tomatoes, keeping the seeds. Add the tomato puree and cook it out for a few more minutes before adding the fresh tomato and the coconut milk. Simmer for 20 minutes. Add the prawns and simmer for another 5 minutes. Serve with white rice. 


Recipe and picture courtesy of SORTEDfood
 for the #vegcurious campaign.