This Asian style stew is mouth-wateringly tasty, full of exotic flavours, for an easy yet impressive dinner.
Pumpkin, Prawn and Coconut Stew Recipe
Asian
Stew
This Asian style stew is mouth-wateringly tasty, full of exotic flavours, for an easy yet impressive dinner.
Ingredients
- 1 onion (chopped)
- 2 tbsp vegetable oil
- 4 garlic cloves (crushed)
- 2 red chillies (chopped and deseeded)
- 400ml coconut milk
- 750ml chicken stock
- 350g of pumpkin (deseeded and chopped into small chunks)
- 150g small, waxy potatoes (chopped into halves/ quarters)
- 20g coriander (finely chopped)
- 400g prawns
- 300g baby spinach
- 1-2 limes (juiced)
- ½ tbsp caster sugar
- 1 tbsp fish sauce
To Serve
- Cooked basmati rice
- Lime Wedge
Directions
- Heat the oil in a casserole dish. Then add the onion and cook until softened.
- Add the garlic, chillis and ginger, and cook for a further 2 minutes.
- Stir in the coconut cream with the stock and some seasoning, keeping an eye on the heat so it doesn’t start to boil.
- Add the pumpkin, potato, and stalks of the coriander, then simmer until the pumpkin and potatoes are tender.
- Next, add the prawns and the spinach, cooking gently until the prawns are opaque (this should take about 3 minutes).
- Stir in the lime juice, sugar and fish sauce, tasting the stew to determine if it needs more fish sauce or lime juice.
- Add the chopped coriander leaves and stir through.
- Serve with basmati rice and a wedge of lime.
