Moqueca de Camarão (Brazilian Prawn Stew)

• 1 medium Yellow onion
• 3 cloves Garlic
• 1 large Red pepper
• 3 medium Tomato, ripe
• 2 tbsp Palm oil
• 400 ml Coconut milk
• 450 g Prawns, raw
• 1 large Lime
• 15 g Fresh coriander

1. Prepare the vegetables: finely slice the onion, thinly slice the garlic, deseed and slice the red pepper, and roughly chop the tomatoes. Finely chop most of the coriander, reserving a little to finish. If needed, pat the prawns dry.
2. Heat the palm oil in a large pot over a medium heat. Add the onion and cook for 5 to 6 minutes until softened and starting to turn translucent. Stir in the garlic and cook for 1 minute until fragrant.
3. Add the red pepper and cook for 3 to 4 minutes, stirring, until it begins to soften. Add the tomatoes and a pinch of salt, then cook for 5 to 6 minutes until the tomatoes break down into a saucy base.
4. Pour in the coconut milk and bring to a gentle simmer. Cook for 8 to 10 minutes, stirring occasionally, until slightly thickened and the peppers are tender. Taste and add a little more salt if needed.
5. Add the prawns and simmer gently for 3 to 5 minutes, just until pink and opaque throughout. Take off the heat, squeeze in the lime juice, and stir through the chopped coriander. Serve hot, spooning plenty of sauce over the prawns and vegetables, and finish with the reserved coriander.

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