|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|
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.