Maureen’s Kitchen Curry Prawn Stew
This dish comes together with prawns, fresh vegetables, and a touch of Maureen’s Coconut Curry Sauce, giving it an easy, mellow depth that tastes like home.
Servings
4 People
Prep Time
10 Mins
Cooking Time
20 Mins
Ready In
30 Mins
Ingredients
- 2 tbsp Coconut Oil
- 1 medium Onion
- ¼ tsp Hot Pepper - Scotch Bonnet or Habanero (optional)
- 2 large Garlic Cloves, minced
- 1 cup Maureen’s Coconut Curry Sauce
- ½ cup Chickpeas
- ½ cup Warm Water
- 2 tbsp Soy Sauce
- 1 medium Red Bell Pepper, sliced
- 1 lb Prawns (or Shrimp)
- 1 cup Baby Spinach
- Salt and Pepper to taste
Cooking Instructions:
01
Heat coconut oil in a large, deep pan and cook onion for 2–3 minutes until softened.
02
Add the garlic and hot pepper (if using) and cook for 1 more minute.
03
Next, add the red bell pepper, soy sauce, and Maureen’s Coconut Curry Sauce and bring to a simmer for 3–4 mins.
04
Mix in ½ cup of chickpeas and ½ cup of warm water and simmer for 10 mins on low heat.
05
Stir in prawns and baby spinach and let simmer for 5 minutes covered.
06
Season to taste and serve with your favorite rice, potatoes, or naan bread.
Chef’s Tip
Tip: Also delicious with canned salmon!