[Quick] Caribbean Prawn & Coconut Stew
with Garlic Rice
- Celery
- Crustaceans
- Peanuts
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1 sachet
Mild Caribbean Jerk Seasoning
2
Garlic
190 g
Peeled Prawns
(Contains: Crustaceans;)
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Baby Spinach Leaves
1
Zucchini
1 packet
Coconut Milk
1
Baby Broccoli
1
Carrot
Cooking Steps
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic paste until fragrant, 1-2 minutes. Add basmati rice, the water (for the rice), and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, trim baby broccoli. Cut carrot and zucchini into thin half-moons. In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook baby broccoli, carrot and zucchini until tender, 5-6 minutes. Season with a pinch of salt and pepper. Transfer to a bowl. • Meanwhile, cut chicken thigh into 2cm chunks.
- If you’ve upgraded to prawns,Wipe out the frying pan then return to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes, then continue as above.
• Divide garlic rice between bowls. • Top with Caribbean chicken and coconut stew. • Sprinkle with crushed peanuts to serve. Enjoy!
