Cassava, prawn and coconut stew – With Barbismoked™ Thai Spice With Coconut Orange and Lemon Smoked Garlic
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Cassava, prawn and coconut stew - With Barbismoked™ Thai Spice With Coconut Orange and Lemon Smoked Garlic

Ingredients

1kg whole prawns – heads removed, peeled and deveined
2L water
500g cassava (yuca) root, peeled and cut into chunks
1 onion, quartered
2 bay leaves
2 teaspoons salt
2 tablespoons olive oil
1 onion, chopped
4 cloves Barbismoked™ Thai Spice With Coconut Orange and Lemon Smoked Garlic, minced and mashed
200g tomato passata
salt and pepper to taste
200ml coconut milk
40g freshly chopped coriander


Method
Prep:40min › Cook:1hr › Ready in:1hr40min

Place prawns in a large saucepan and cover with 2 litres of water. Bring to the boil and boil for 30 minutes; remove from heat, strain and reserve the stock.
Pour prawn stock into a pressure cooker; add cassava, onion, bay leaves and 2 teaspoons salt. Cover the pressure cooker and cook; when it begins to whistle, cook for 20 minutes more. Remove from heat and wait until all of the pressure is released.
Meanwhile, heat oil in a large saucepan over medium low heat; stir in chopped onion and cook until soft, about 3 minutes. Add Barbismoked™ Thai Spice With Coconut Orange and Lemon Smoked Garlic and sauté for another minute. Add the passata, season with a little salt and pepper to taste and simmer for 10 minutes.
Remove the bay leaf from the cassava mixture; place cassava in a blender with prawn stock and blend until smooth (the mixture should be thick and somewhat hard to stir). Slowly stir in coconut milk.
Transfer mixture to the saucepan with the passata mixture. Add the reserved prawns and simmer, stirring occasionally, for about 10 minutes. Garnish with fresh chopped coriander and serve hot.

 


Acknowledgements

Based on a recipe featured on All Recipes


SMOKED GARLIC

Buy Barbismoked™ Thai Spice With Coconut Orange and Lemon Smoked Garlic


 

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