Bring a taste of Brazil to your table with this rich and comforting Brazilian Prawn Coconut Stew. Juicy prawns simmer in a creamy coconut sauce infused with tomatoes, garlic, peppers, lime, and fragrant herbs. The combination of creamy coconut milk, bright citrus, and gentle spice creates a wonderfully balanced dish that feels both comforting and fresh. Serve it over fluffy rice for an easy dinner that tastes like a tropical getaway.
This is one of those recipes that quickly became a favorite in our little family. The first time I made it, my husband kept going back for another spoonful of the silky coconut sauce, insisting that there was no way we could leave any in the pan! Since then, it has become one of our favorite meals whenever we want something comforting but a little different from our usual dinner routine.
I especially love making it on busy evenings because it comes together surprisingly quickly. The aroma of garlic, coconut, tomatoes, and prawns fills the kitchen, and somehow everyone seems to appear at the table before I even call them. It has definitely earned its place in our regular dinner rotation.
Why This Brazilian Prawn Coconut Stew Is So Special
- Creamy and flavorful: Coconut milk creates a luxurious sauce without making the stew overly heavy.
- Juicy prawns: The prawns cook quickly and soak up all the delicious flavors from the sauce.
- Brazilian-inspired flavors: Tomatoes, peppers, garlic, lime, and aromatic herbs give the dish a vibrant South American character.
- A beautiful balance: Creamy coconut, tangy lime, savory vegetables, and mild heat work beautifully together.
- Quick enough for weeknights: This impressive-looking meal doesn’t require hours in the kitchen.
- Perfect with rice: Spoon the stew over steamed white rice to soak up every drop of the creamy sauce.
Ingredients
Serves 4
- 1 1/3 lb (600 g) raw prawns, peeled and deveined
- 1 tbsp (15 g) olive oil
- 1 medium yellow onion, finely chopped — about 5 oz (140 g)
- 4 garlic cloves, minced — about 0.5 oz (15 g)
- 1 red bell pepper, diced — about 5 oz (140 g)
- 1 small chili or red chili pepper, finely chopped — about 0.5 oz (15 g)
- 10 oz (280 g) chopped tomatoes
- 13.5 fl oz (400 g) full-fat coconut milk
- 2 tbsp (30 g) tomato paste
- 1 tsp (2 g) smoked paprika
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) chili flakes, or more to taste
- 1/2 tsp (2 g) salt
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) fresh lime juice
- 1 tbsp (4 g) chopped fresh cilantro
- 1 tbsp (4 g) chopped fresh parsley, optional
For serving:
- 2 1/2 cups (500 g) cooked white or jasmine rice
- Lime wedges
- Extra fresh cilantro
Directions
- Prepare the prawns: Pat the prawns dry with paper towels and season lightly with salt and black pepper. Set them aside while you prepare the sauce.
- Sauté the aromatics: Warm the olive oil in a large deep skillet or saucepan over medium heat. Add the chopped onion and bell pepper and cook for about 4–5 minutes, until they begin to soften.
- Add the garlic and chili: Stir in the minced garlic and chopped chili. Cook for another minute, just until fragrant. Be careful not to let the garlic brown too much.
- Build the tomato base: Add the chopped tomatoes and tomato paste. Sprinkle in the smoked paprika, cumin, and chili flakes. Stir everything together and allow it to cook for approximately 5 minutes so the tomatoes can soften and the flavors develop.
- Make it creamy: Pour in the coconut milk and stir well. Reduce the heat and let the sauce gently simmer for about 6–8 minutes, allowing it to thicken slightly.
- Cook the prawns: Add the seasoned prawns to the coconut sauce. Gently stir to coat them, then cook for approximately 3–5 minutes, turning once, until the prawns become pink, opaque, and fully cooked. Avoid overcooking them, as they can quickly become rubbery.
- Finish with lime and herbs: Remove the stew from the heat and stir in the fresh lime juice. Taste and adjust the salt, pepper, or chili if needed. Sprinkle over the fresh cilantro and parsley.
- Serve: Ladle the warm coconut prawn stew over freshly cooked rice. Finish with additional cilantro and a squeeze of lime before serving.
Notes
- Prawn size: Large or jumbo prawns work especially well because they stay juicy and tender in the sauce.
- Adjust the heat: For a milder stew, leave out the fresh chili and reduce the chili flakes. If you enjoy spicy food, add extra chili to taste.
- Coconut milk: Full-fat coconut milk gives the sauce the creamiest texture. Shake the can well before opening.
- Vegetable variations: You can add sliced zucchini, spinach, or extra bell peppers for more vegetables.
- Herbs: Fresh cilantro adds a classic fresh finish, but parsley can be used if cilantro isn’t your favorite.
- Don’t overcook the prawns: Add them near the end of cooking and remove the pan from the heat as soon as they are opaque and cooked through.
- Serving idea: Jasmine rice, basmati rice, or even crusty bread makes a delicious companion for soaking up the coconut sauce.
- Storage: Refrigerate leftovers in an airtight container and enjoy within 1–2 days. Reheat gently to prevent the prawns from becoming tough.
- Nutrition: Nutritional values will vary depending on the exact ingredients and serving size. Coconut milk contributes fat and calories, while prawns provide protein and important minerals.