Name: Jamaican prawn, pepper and coconut stew
Total time: 30 min
Yield: Serves 2
Cuisine: Caribbean
Ingredients: 6 spring onions chopped (including the green bits); a small chunk ginger finely chopped; 1 clove garlic crushed; 1 scotch bonnet chilli finely chopped; olive oil; 1/2 tsp ground allspice; 1/4 tsp of leaves thyme chopped; 1 red pepper seeded and chopped; 400g tin half-fat coconut milk; 100g spinach chopped; 150g raw peeled prawns; 100g basmati rice

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Jamaican prawn, pepper and coconut stew

Jamaican prawn, pepper and coconut stew

Published: August 23, 2016 at 2:10 PM

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Serves 2

A little effort

Total time: 30 mins

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This recipe for Jamaican prawn, pepper and coconut stew is easy to make and ready in just 30 minutes. Plus, it's gluten-free and under 500 calories

Gluten free

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Alternatives

Complete the dish

Make this Jamaican prawn, pepper and coconut stew for a comforting dinner, then check out our Jamaican beef patties, Jamaican goat curry and Jamaican curry pork. Now find out 10 things we love about Jamaican cuisine.

Ingredients

Nutrition

6 spring onions

chopped (including the green bits)
a small chunk ginger

finely chopped
1 clove garlic

crushed
1 scotch bonnet chilli

finely chopped
olive oil
1/2 tsp ground allspice
1/4 tsp of leaves thyme

chopped
1 red pepper

seeded and chopped
400g tin half-fat coconut milk
100g spinach

chopped
150g raw peeled prawns
100g basmati rice

Nutrition: per serving

kcal431
fat19g
saturates13.3g
carbs41.5g
sugars6.3g
fibre4g
protein21.5g
salt0.5g

Method

step 1

Cook ¾ of the spring onion, all of the ginger, garlic and chilli in a little oil for 5 minutes, then stir in the allspice and thyme and cook for a minute. Add the pepper and coconut milk and simmer for 10 minutes.
step 2

Stir in the spinach and prawns and cook for a few more minutes, until prawns are pink. Cook the rice, then serve with the stew and a scattering of the remaining spring onions.

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