Photo by maurosegura on Pixabay
Brazilian Moqueca with King Prawns and Coconut Rice
Brazilian moqueca prawns cooked with onion, garlic, peppers and tomatoes, finished with coconut milk and smoked paprika.
- 400 g raw king prawns
- 150 g jasmine rice
- 400 ml coconut milk
- 1 large red pepper
- 1 large yellow pepper
- 1 medium white onion
- 2 large tomatoes
- 3 large garlic cloves
- 2 limes lime
- 30 g fresh coriander
- 3 tbsp palm oil
- 1 tsp smoked paprika
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Add to a shopping listHow the shopping list works →- Step 1
Rinse rice until water runs clear. Combine rice with 200ml coconut milk and 150ml water in a saucepan. Bring to boil, reduce heat to low, cover and simmer 15 minutes.
- Step 2
Meanwhile, peel and devein prawns, leaving tails on. Season with salt, pepper, and lime juice from 1 lime. Set aside to marinate.
- Step 3
Slice onion into half-moons. Cut peppers into strips. Dice tomatoes. Mince garlic. Roughly chop coriander.
- Step 4
Heat palm oil in a large, heavy-bottomed pan or tagine over medium heat. Add onion and cook 5 minutes until softened.
- Step 5
Add garlic and cook 1 minute until fragrant. Add peppers and cook 5 minutes until starting to soften.
- Step 6
Add diced tomatoes and smoked paprika. Cook 5 minutes until tomatoes break down and mixture thickens.
- Step 7
Pour in remaining 200ml coconut milk and bring to a gentle simmer. Season with salt and pepper.
- Step 8
Add marinated prawns to the pan and cook 4-5 minutes until pink and cooked through, stirring gently.
- Step 9
Remove from heat and stir in half the chopped coriander and juice from remaining lime.
- Step 10
Fluff coconut rice with a fork and serve alongside moqueca, garnished with remaining coriander.
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