Jamaican prawn, pepper and coconut stew
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
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.
