How to make a Brazilian prawn stew in 30 minutes

This simple and light weeknight meal brings the traditional flavours of Rio de Janeiro to your kitchen

Brazilian prawn stew

Bringing the flavours of Rio, this flavoursome one pot prawn stew is quick and easy to make for a light weeknight meal.

Serves 2

Prep: 10 minutes
Cook: 20 minutes

1tbsp olive oil
3 sticks of celery, finely sliced
1 green pepper, finely chopped
3 cloves garlic, crushed
1 green chilli, deseeded and sliced
½ tsp cayenne pepper
2 large tomatoes, skinned & chopped
6 spring onions, chopped into 2cm chunks
400ml coconut milk
150ml vegetable stock
150g raw king prawns 
Small bunch coriander
1 lemon

In a large saucepan heat the oil over a medium heat and gently cook the celery and pepper for 4-5 minutes with the lid on, stirring occasionally, until it starts to soften.

Add the garlic, chilli and cayenne and stir. After a minute stir in the tomatoes and spring onions. Cook for 3-4 minutes then add the coconut milk and stock. Bring to the boil.

Add the prawns and season. Simmer gently for 5-6 mins until the prawns are cooked. Check the seasoning then divide the stew between two bowls and top with coriander and a squeeze of lemon.

Serve with rice or a chunk of bread.

Recipe from lovecelery.co.uk