Jamaican prawn, pepper and coconut stew
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Skip to ingredients
- 6 spring onionschopped (including the green bits)
- a small chunk gingerfinely chopped
- 1 clove garliccrushed
- 1 scotch bonnet chillifinely chopped
- olive oil
- 1/2 tsp ground allspice
- 1/4 tsp of leaves thymechopped
- 1 red pepperseeded and chopped
- 400g tin half-fat coconut milk
- 100g spinachchopped
- 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.
