Caribbean Coconut Prawn Stew with Lime and Chilli Rice

Ingredients

• 500 g raw king prawns, peeled
• 300 g long-grain white rice
• 400 ml coconut milk
• 1 red chilli, deseeded
• 1 lime
• 3 clove garlic cloves
• 15 g fresh ginger
• 15 g fresh coriander
• 3 spring onions
• 1 tbsp vegetable oil

Method

1. 1

   Cook the rice in salted water according to packet instructions. Once done, fluff and stir through the lime zest and half the chopped coriander.

2. 2

   Heat the oil in a wide pan over medium heat. Add the sliced spring onions, crushed garlic, grated ginger and sliced chilli. Cook for 2 minutes.

3. 3

   Pour in the coconut milk and bring to a gentle simmer. Cook for 4 minutes until slightly reduced.

4. 4

   Add the prawns and cook for 3–4 minutes until pink and cooked through. Squeeze over the lime juice and stir through the remaining coriander.

5. 5

   Serve the coconut prawn stew in bowls over the fragrant lime and coriander rice.