Best Prawn Pumpkin Coconut Stew Recipes

CARIBBEAN FISH-AND-PUMPKIN STEW

Steps:

• Heat oil in a pot over medium-high. Add shallots, thyme, and chile pepper; season with salt. Cook, stirring occasionally, until shallots are golden brown in places, about 4 minutes.
• Add squash, tomato sauce, and 1 1/2 cups water; bring to a boil, then reduce heat to medium-low, cover, and cook until squash is tender, 10 to 12 minutes. Meanwhile, season fish with salt and pepper.
• Stir coconut milk and fish into stew. Cook at a bare simmer, stirring occasionally, until fish is just cooked through, about 5 minutes. Add spinach and simmer, gently stirring, until wilted and darkened slightly, about 1 minute. Spoon stew over rice and serve with lime wedges.

THAI PUMPKIN SOUP WITH PRAWNS & COCONUT MILK

Steps:

• Place stock in a large soup pot over high heat. Add lemongrass , lime leaves, garlic, shallot, galangal or ginger. Boil 1 minute.
• Add pumpkin or squash and sweet potato. Bring to a boil, then lower heat to medium-high, simmering for 5 to 8 minutes, or until these vegetables are soft enough to pierce with a fork.
• While simmering, add all the other 'flavorings': chili powder, ground coriander and cumin, fish sauce, shrimp paste, turmeric, brown sugar, lime juice, and chile.
• Now add the prawns and bok choy. Cover and cook for an additional 3 minutes, or until prawns are pink and plump.
• Reduce heat to low and add the coconut milk, stirring to combine (add up to 1/2 can for very creamy, coconut-flavored soup). Taste-test the soup, adding more fish sauce if not salty enough (note that the saltiness of your soup will depend on how salty your stock was to start with). If too sour for your taste, add a little more brown sugar. If too salty or sweet, add more lime juice. If too spicy, add more coconut milk.
• Ladle into bowls and serve hot with fresh coriander sprinkled over. This soup may also be served with cooked rice or noodles for a nutritionally-balanced meal. Enjoy!

BRAZILIAN PRAWN & COCONUT STEW

Steps:

• Bring a pan of water to boil and cook the rice following pack instructions.
• Meanwhile, heat the oil in a large frying pan, add the onion, garlic and chillies, and cook for 10 mins on a low heat until soft. Add the coconut milk and bubble for another 4 mins.
• Add the tomatoes and beans, and cook for 5 mins until the tomatoes start to collapse. Add the prawns and cook for 3 mins until pink and cooked through.
• Stir in the lime juice, sprinkle over the coriander and nuts, and serve with the rice.

CURRIED COCONUT-PUMPKIN STEW

Steps:

• In large, heavy pot over medium-high heat, heat oil. Saute onion, garlic, jalapeno, and ginger until fragrant, about 1 minute. Add curry powder and pumpkin. Cook and stir for 1 minute.
• Stir in coconut milk and rice milk; bring to a boil. Lower to a simmer; cover and cook for 15 minutes. Add more milk or water, if needed.
• Add tofu and red bell pepper. Simmer for another 5 to 10 minutes, uncovered, or until pumpkin is tender. Season with lemon juice, salt, and pepper. Garnish with whole cilantro leaves. Serve hot.

BRAZILIAN SHRIMP STEW

Steps:

• Toss shrimp with black pepper, 1/2 teaspoon salt, garlic, and lemon juice and marinate, covered and chilled, 20 minutes.
• Purée tomatoes with juice in a blender until smooth.
• Cook onion and bell pepper in olive oil in a 12-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Add cayenne, 1 tablespoon cilantro, and remaining teaspoon salt and cook, stirring, 1 minute. Add tomato purée and simmer briskly, stirring, until mixture is very thick, about 15 minutes. Stir in coconut milk and bring to a boil, then add shrimp mixture and cook, stirring, until shrimp are just cooked through, about 3 to 5 minutes.
• Stir in dendê oil and remaining 4 tablespoons cilantro and season with salt and pepper.
• Available at Brazilian and West African markets and Kalustyan's (800-352-3451).

SPICY COCONUT PUMPKIN SOUP

Steps:

• Heat the coconut oil in a large saucepan over medium heat. Add the pumpkin, stir well, and cook, covered, for 15 minutes.
• Add the onion, garlic, and ají dulce and stir well. Sauté until the onion becomes translucent, 3 to 5 minutes, then add the brown sugar and cumin. Mix well. Cook until the sugar melts, 2 to 3 minutes.
• Stir in the coconut milk and broth. Bring to a simmer and cook, uncovered, until the pumpkin is very soft, about 15 minutes.
• Using an immersion blender, blend the soup into a smooth purée. Alternatively, remove the solids with a slotted spoon and place in a blender or food processor. Purée until smooth and return to the pan.
• Bring back to a simmer and cook gently for 5 minutes so the flavors combine. Season with salt and black pepper to taste. Serve hot, garnished with the cilantro.