This quick dish sees prawns cooked in a light tomato and coconut milk broth.
Serves 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
500g jumbo shrimp, peeled and cleaned
1 tsp olive oil
1 red pepper, diced
4 spring onions, thinly sliced, whites and greens separated
1/2 cup chopped coriander
4 cloves garlic, minced
1/4 tsp salt
1 tsp chilli flakes, or to taste
1 can diced tomatoes
1 can light coconut milk
1 lime, juiced
Method
Heat the oil in a pot over low-medium heat. Add the red pepper and sauté until soft. Add the spring onion whites, half of the coriander and the chilli flakes and cook for a couple of minutes.
Add the tomatoes, coconut milk and salt and bring the broth to a boil. Cover and simmer for 10 minutes.
Add the prawns and cook for 5 minutes, until they turn pink and are cooked through.
Add the lime juice and serve in bowls, over rice if desired, scattering the spring onion greens and remaining coriander over the top.
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