This is one of my favourite stews. It’s not very difficult and is just chock full of flavour. You can make it vegetarian by removing the shrimp and substituting cubed tofu. You can adjust the heat yourself by adding more or les jalapeno. Don’t bother defrosting your frozen shrimp for this recipe, it takes only minutes for the shrimp to cook, in fact if you are preparing this ahead of time don’t add the shrimp until just a couple of minutes before you are ready to serve it.

Start off with about:

2 onions, finely chopped

1 tsp thyme

1 tbsp turmeric

1 jalapeno pepper, finely chopped

2 cloves of garlic, minced

and sautee all of the aromatics together.

Then add:

2 cups of sweet potato, cubed

1 red pepper, cubed

When the vegetables have all sweated add:

2 cups or so of vegetable stock

1 can of coconut milk

and let come to a boil, toss in a handful of:

1 cup green beans, chopped

and simmer until all the vegetables are tender.

Season with salt and pepper.

Adjust consistency with a cornstarch slurry.

Stir in:

3 tbsp lime juice

a big handful of coriander leaves, finely chopped and frozen shrimp.

turn off heat on soup and stir until shrimp are opaque or slightly pink.

Yummm!