Creamy Brazilian Prawn Coconut Stew

Lucia brought the sea with her when she moved in across the hall. On Saturday mornings, the smell of garlic and lime would drift under her door into the hallway like a whisper from a far-off coastline.

One rainy afternoon, while my groceries were dripping in their paper bags, she invited me in for something “that tastes like sunshine.” I hadn’t planned on staying long, but when I saw her sautéing prawns and tomatoes in a golden swirl of coconut milk, I leaned against her counter and watched every move.

She told me about her grandmother’s open-air kitchen in Bahia, the cast iron pot that never left the stove, and how every spoonful of her moqueca carried a piece of home.

We laughed over how her chili tolerance was dangerously high, but she toned it down for me generously, I must add. That night, the flavors danced: sweet coconut, warm paprika, a fresh zip of lime.

I’ve since made this creamy Brazilian prawn coconut stew in my own kitchen many times, and each time it feels like sharing a table with Lucia again. A few tweaks make it weeknight-friendly but still vibrant, rich, and soulful. It’s one of those recipes that doesn’t ask for much but delivers everything.

So if you’re craving a bold, one-pot dish that brings together sweet heat, tender prawns, and creamy comfort in every spoonful, this is where you start.

Short Description

Creamy Brazilian Prawn Coconut Stew is a vibrant one-pot dish that blends juicy prawns, coconut milk, and fresh aromatics with gentle heat and bright lime for a comforting tropical meal.

Key Ingredients

• 400 g (14 oz) prawns, peeled and deveined
• Juice of 2 limes, divided
• 2 garlic cloves, minced
• 1 tablespoon coconut oil
• 1 medium red onion, diced
• 1 medium red bell pepper, diced
• 2 large garlic cloves, finely chopped
• 1 green chili, deseeded and finely chopped
• ½ teaspoon red chili flakes
• 1 tablespoon paprika
• 8 cherry tomatoes, diced
• 400 ml (13.5 fl oz) coconut milk
• Salt and black pepper, to taste
• Fresh coriander, for serving

Tools Needed

• Mixing bowl
• Sharp knife and cutting board
• Large deep skillet or Dutch oven
• Wooden spoon or spatula
• Citrus juicer
• Measuring spoons and cups

Cooking Instructions

Step 1: Marinate the prawns
In a medium bowl, toss the prawns with half the lime juice, minced garlic, a generous pinch of salt, and black pepper. Cover and refrigerate for 30 minutes to allow the flavors to soak in.

Step 2: Sauté the vegetables
Heat coconut oil in a deep skillet over medium heat. Add diced red onion and bell pepper. Cook for 5 minutes, stirring occasionally, until soft and fragrant.

Step 3: Add garlic and spice
Stir in the finely chopped garlic and green chili. Cook for 1 minute until aromatic. Add the chili flakes and paprika, and stir for another 30 seconds to bloom the spices.

Step 4: Cook the prawns
Add the marinated prawns to the pan. Cook for 3 to 4 minutes, turning them gently, just until they start turning pink and begin to curl.

Step 5: Simmer with tomatoes
Add diced cherry tomatoes and let them cook down for 2 to 3 minutes, gently pressing them with a spoon to release their juices.

Step 6: Add coconut milk
Pour in the coconut milk, stir to combine, and bring to a gentle simmer. Cook for 1 to 2 minutes until slightly thickened and the stew becomes creamy.

Step 7: Finish and season
Stir in the remaining lime juice, taste, and adjust with more salt or chili flakes if needed. Garnish with fresh coriander and serve warm.

Why You’ll Love This Recipe

Rich and creamy with bold tropical flavor

Naturally dairy-free and gluten-free

Quick and easy for a weeknight dinner

Light but filling thanks to the protein-rich prawns

Easily adjustable heat level for all palates

Mistakes to Avoid & Solutions

Overcooking the prawns
Prawns become rubbery fast.
Solution: Cook just until they turn pink and curl. Remove from heat immediately once done.

Skipping the marination
It’s tempting to skip, but it dulls the flavor.
Solution: Even a 20-minute soak in lime and garlic makes a big difference.

Adding coconut milk too early
Boiling it too long can cause it to separate.
Solution: Add it at the end, on low heat, just enough to warm and blend.

Using too much chili
Heat can overpower the dish if unbalanced.
Solution: Start with less chili and adjust after tasting.

Uneven vegetable chopping
Leads to uneven cooking and texture.
Solution: Dice all vegetables into similar sizes for even sautéing.

Serving and Pairing Suggestions

Serve over steamed jasmine rice or coconut rice

Pair with grilled sourdough or crusty bread

Add a fresh side salad with lime vinaigrette

For drinks, try a mango sparkling water or dry white wine

Garnish with extra lime wedges and chili oil for guests

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 2 days

Reheat gently in a saucepan over medium-low heat to prevent coconut milk from separating

Avoid freezing, as the texture of the prawns can become mushy

FAQs

1. Can I use frozen prawns?
Yes, thaw them fully and pat dry before marinating for the best texture.

2. Is there a substitute for coconut milk?
You can use light coconut milk or cashew cream, but the flavor will change slightly.

3. How spicy is this dish?
It has a mild-to-medium heat. You can adjust by reducing or increasing the green chili and chili flakes.

4. Can I add vegetables to this stew?
Yes, diced zucchini or baby spinach are great add-ins—stir in at the simmering stage.

5. What’s the best way to devein prawns?
Use a paring knife to slice along the back and gently pull out the dark vein with the tip.

Tips & Tricks

Use raw prawns for better flavor and control—pre-cooked ones can get tough.

Squeeze lime juice fresh rather than bottled for a brighter, zesty finish.

If you want it thicker, simmer an extra 3 minutes uncovered after adding coconut milk.

A splash of fish sauce adds extra umami if desired.

To cut prep time, chop veggies the night before and store in the fridge.

Recipe Variations

Moqueca-style with Fish: Swap prawns for firm white fish like cod. Marinate and cook the same way, reducing cooking time slightly.

Mild Family Version: Skip the chili flakes and green chili, and stir in a tablespoon of tomato paste for extra sweetness.

Extra Veggie Boost: Add a handful of baby spinach or kale right before serving. Let it wilt into the stew for color and nutrients.

Thai Twist: Add 1 teaspoon grated ginger and a splash of fish sauce with the coconut milk. Garnish with Thai basil.

Creamy Tomato Base: Replace cherry tomatoes with 1 cup crushed canned tomatoes and simmer 5 minutes before adding coconut milk.

Final Thoughts

Lucia always said food should taste like where it came from and this Brazilian prawn coconut stew holds that truth in every spoonful. It’s warm and welcoming, but layered with spice and depth that remind you how far just a few ingredients can go when they’re treated with care. Some nights I make it just to fill the kitchen with its aromas, even before anyone takes a bite.

This stew always finds its way to our table when I need something bold yet grounding. It invites conversation, makes the house feel warmer, and brings color to even the greyest day. Sometimes it’s paired with rice, other times with nothing at all but a spoon and a quiet evening. It’s simple, yet it lingers in flavor, in memory, and in the smiles it leaves behind.