PRAWN, PUMPKIN & COCONUT STEW

Prawn, pumpkin & coconut stew image

Cook an exotic, Asian-style stew of prawn and pumpkin for an easy-to-make yet impressive dinner. Serve with rice if you like

Provided by Diana Henry

Number Of Ingredients 17

Ingredients

1 medium onion
2 tbsp groundnut oil
4 garlic cloves , crushed
2 red chillies , deseeded and chopped
3cm cube fresh ginger , grated to a purée
400ml coconut cream
750ml chicken or fish stock
350g pumpkin , peeled and cut into 3cm cubes (prepared weight)
150g waxy baby potatoes , halved or quartered
20g fresh coriander , leaves picked, stalks finely chopped
400g large raw prawns , shelled
300g baby spinach leaves
1-2 limes , juiced
½ tbsp golden caster sugar
1 tbsp fish sauce , plus extra for seasoning
red chilli , thinly sliced
lime wedges

Steps:

Halve the onion, then cut each half into crescent moon-shaped wedges about 2cm thick at the thickest part. Heat the oil in a casserole dish. Cook the onion until soft and pale gold, then add the garlic, chillis and ginger, and cook for 2 mins more. Stir in the coconut cream, stock and some seasoning. Heat carefully, but don't let it boil.
Add the pumpkin and potato, season again, then add the coriander stalks. Simmer until the pumpkin and potatoes are tender. Use a wooden spoon to squash some of the pumpkin if you want to to thicken the stew a little, but don't break it down too much (you don't want a purée).
Add the prawns and spinach. Cook gently until the prawns are opaque, about 3 mins. Stir in the lime juice, sugar and fish sauce. Taste the stew, then adjust the flavour with more lime or fish sauce as needed. Roughly chop the coriander leaves, then stir them through. Top each portion of the stew with some sliced red chilli, and serve with lime wedges on the side.

Nutrition Facts : Calories 613 calories, Fat 42 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 2 milligram of sodium