Brazilian prawn & coconut stew

• long-grain rice↗300g g
• vegetable oil↗1 tbsp tbsp
• onion↗1

  finely chopped

• garlic cloves↗2

  finely chopped

• red chillies↗1-2

  (deseeded if you don’t like it too hot), finely chopped

• coconut milk↗200ml ml
• tomatoes↗400g g

  diced

• green beans↗200g g

  topped and sliced in half

• peeled raw king prawns↗300g g
• lime↗juice 1

  juice 1

• coriandersmall pack

  small pack

• roasted unsalted peanuts↗50g g

  roughly chopped

Step-by-step instructions

1. 1

   Bring a pan of water to boil and cook the rice following pack instructions.

2. 2

   Meanwhile, heat the oil in a large frying pan, add the onion, garlic and chillies, and cook for 10 mins on a low heat until soft. Add the coconut milk and bubble for another 4 mins.

3. 3

   Add the tomatoes and beans, and cook for 5 mins until the tomatoes start to collapse. Add the prawns and cook for 3 mins until pink and cooked through.

4. 4

   Stir in the lime juice, sprinkle over the coriander and nuts, and serve with the rice.