Moqueca de camarão

Brazilian coconut and prawn curry


  • 450g large, raw, peeled prawns
  • 75ml lime juice
  • 3 garlic cloves, finely chopped
  • 3 tbsp coconut oil
  • 4 spring onions
  • 1 onion,
  • 1 red pepper
  • 1 tsp chilli flakes
  • 2 tsp paprika
  • 3 plum tomato, deseeded and chopped
  • 400ml coconut milk
  • 2 tbsp chopped coriander
  • steamed rice, to serve


Place the prawns in a bowl with 2 tbsp of the lime juice, 1 tsp of salt and 1 tbsp of the chopped garlic. Chill for 1 hr.

Chop the spring onion and cut the white onion into half moons. Thinly slice the red pepper.

Heat the coconut oil in a large saucepan. Add the spring onion and onion and fry for 5 mins, then add the red pepper, chili flakes, paprika and remaining garlic.

Pour in the tomatoes, coconut milk and a little salt. Bring to a simmer and let reduce for 10 mins. Add the prawns, all the marinade and remaining lime juice. Gently simmer until the prawns turn white, about 3 mins.

Serve with the fresh coriander and rice.