Name: Brazilian Prawn Coconut Stew (Moqueca de Camarao)
Prep time: 5 min
Cook time: 25 min
Total time: 1 h
Cuisine: Brazilian
Ingredients: 400 g (14 oz) prawns; 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, finely chopped; 1/2 teaspoon red chilli flakes; 1 tablespoon paprika; 8 cherry tomatoes, diced; 400 ml (13.5 fl oz) coconut milk; Fresh coriander, to serve

Brazilian

Low Carb

Bowl

Put the prawns in a bowl and stir in half of the lime juice and the minced garlic. Season with salt and pepper and chill for 30 minutes.

In a large pan, heat the coconut oil and fry the red onion and red pepper for 5 minutes until slightly softened. Stir in the garlic and green chilli and continue to cook for another minute.

Add the red chilli flakes and paprika, sir to combine and cook for another 30 seconds. Add the prawns and simmer for 3-4 minutes until the prawns are almost cooked.

Stir in the cherry tomatoes and cook for 2-3 more minutes, stirring often and breaking down the tomatoes with your spoon as they cook.

Add the coconut milk, bring to a simmer, then allow to reduce and thicken for 1-2 minutes. Stir in the lime juice and season to taste. Serve with rice and topped with fresh coriander and extra lime wedges.

Brazilian Prawn Coconut Stew (Moqueca de Camarao)

Utensils needed:

Overview

Category

Cuisine

Diet

Tagged with