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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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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 2

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
Nutrition:
NutrientUnit
kcal431
fat19g
saturates13.3g
carbs41.5g
sugars6.3g
fibre4g
protein21.5g
salt0.5g
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*This recipe is gluten-free according to industry standards

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

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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