Ingredients
| 1tbsp olive oil |
| 3 sticks of celery, finely sliced |
| 1 green pepper, finely chopped |
| 3 cloves garlic, crushed |
| 1 green chilli, deseeded and sliced |
| ½ tsp cayenne pepper |
| 2 large tomatoes, skinned & chopped |
| 6 spring onions, chopped into 2cm chunks |
| 400ml coconut milk |
| 150ml vegetable stock |
| 150g raw king prawns |
| Small bunch coriander |
| 1 lemon |
Step by step
In a large saucepan heat the oil over a medium heat and gently cook the celery and pepper for 4-5 minutes with the lid on, stirring occasionally, until it starts to soften.
Add the garlic, chilli and cayenne and stir. After a minute stir in the tomatoes and spring onions. Cook for 3-4 minutes then add the coconut milk and stock. Bring to the boil.
Add the prawns and season. Simmer gently for 5-6 mins until the prawns are cooked. Check the seasoning then divide the stew between two bowls and top with coriander and a squeeze of lemon.
