Ingredients
Marinade
- 400 g (14 oz) prawns
- Juice of 1 lime (half of 2 limes), divided
- 2 garlic cloves, minced
- Salt and pepper, to taste
Stew
- 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
- 1/2 teaspoon red chilli flakes
- 1 tablespoon paprika
- 8 cherry tomatoes, diced
- 400 ml (13.5 fl oz) coconut milk
- Juice of remaining 1 lime
- Fresh coriander, for serving
- Salt and pepper, to taste
Instructions
- Marinate the prawns: Place the prawns in a bowl and stir in half of the lime juice and the minced garlic. Season with salt and pepper to taste. Cover and chill for 30 minutes to allow the flavors to penetrate the prawns.
- Prepare the vegetable base: Heat the coconut oil in a large pan over medium heat. Add the diced red onion and red pepper, frying for about 5 minutes until they begin to soften but retain some bite.
- Add aromatics and spices: Stir in the finely chopped garlic and green chilli, cooking for an additional minute to release their aromas. Then add the red chilli flakes and paprika, stirring to combine and cooking for another 30 seconds to toast the spices slightly.
- Cook the prawns: Add the marinated prawns to the pan and simmer gently for 3 to 4 minutes, or until the prawns are almost fully cooked through.
- Add tomatoes and cook down: Stir in the diced cherry tomatoes and continue cooking for 2 to 3 minutes, frequently stirring and breaking down the tomatoes with your spoon to blend them into the sauce.
- Finish the stew: Pour in the coconut milk and bring the mixture to a simmer. Allow it to reduce and thicken slightly over 1 to 2 minutes. Stir in the remaining lime juice, season with salt and pepper to taste, and remove from heat.
- Serve: Spoon the stew over cooked rice, garnish with fresh coriander leaves, and serve with extra lime wedges on the side for added zest.
Notes
- You can adjust the heat by using more or less chilli or omitting the chilli flakes.
- For a richer flavor, use full-fat coconut milk.
- If prawns are not available, peeled shrimp can be substituted.
- Serve with fluffy white rice or your favorite grain to soak up the sauce.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
