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Brazilian Spiced Coconut Prawn Moqueca

With Fragrant Rice, Coriander and Lime
Recipe Development Team
Recipe Development TeamUpdated on March 09, 2026
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Calories
: 
542 kcal
Protein
: 
18.6g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Crustaceans
  • Celery
  • Cereals containing gluten
  • Milk
  • Mustard
  • Soya
  • Sulphites
  • Wheat
  • Barley
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Bell Pepper

150 grams

Jasmine Rice

3 unit(s)

Garlic Clove

1 unit(s)

Lime

125 grams

Baby Plum Tomatoes

1 sachet(s)

Brazilian Style Spice Mix

(May contain traces of: Celery, Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley)

180 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

150 grams

King Prawns

(Contains: Crustaceans)

1 bunch(es)

Coriander

Not included in your delivery

100 milliliter(s)

Water for the Sauce

1 tsp

Sugar for the Sauce

Energy (kJ)2268 kJ
Energy (kcal)542 kcal
Fat17.4 g
of which saturates13.9 g
Carbohydrate75.8 g
of which sugars11.5 g
Dietary Fibre4.8 g
Protein18.6 g
Salt3.6 g
Potassium231.7 mg
Calcium7.8 mg
Iron0.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Sieve
•Kettle
•Knife
•Large Saucepan
•Grater
•Large Frying Pan

Instructions

1

a) Boil a half-full kettle.

b) While it comes to the boil, halve the bell pepper and discard the core and seeds. Slice into thin strips.

c) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 12-13 mins. 

d) Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

2

a) While the rice cooks, heat a drizzle of oil in a large frying pan on high heat. 

b) Once the oil is hot, add the pepper and stir-fry until charred, 5-6 mins. 

c) Meanwhile, peel and grate the garlic (or use a garlic press).

d) Cut the lime into wedges.

3

a) Once the pepper is charred, turn the heat down to medium, add the baby plum tomatoes and fry until starting to soften, 2-3 mins. 

b) Next, add the garlic and Brazilian style spice mix. Fry for 30 secs. 

c) Stir in the coconut milk, vegetable stock paste, water and sugar for the sauce (see pantry for both amounts). 

4

a) Bring to the boil then lower the heat.

b) Drain the prawns and stir them into the sauce.

c) Simmer until the sauce has thickened and the prawns are cooked through, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.

5

a) While the prawns cook, roughly chop the coriander (stalks and all).

b) Once the prawns are cooked, squeeze in some lime juice, season with salt and pepper and remove from the heat. 

c) Stir in half the coriander. 

6

a) Share the rice out between your bowls and spoon over the coconut prawn moqueca.

b) Sprinkle over the remaining coriander.

c) Serve any remaining lime wedges on the side for squeezing over. 

Enjoy!

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