It may have been because I replaced the ground allspice and the thyme leaves with some lime juice and a drop of fish sauce, but to me this was more like a Thai dish. Either way it was a great supper dish, very light and fresh with minimum effort to cook. This is a recipe from Olive magazine, it's also gluten free.
ginger a small chunk, finely chopped
garlic 1 clove, crushed
scotch bonnet chilli 1, finely chopped (i just used a normal red chilli)
ground allspice ½ tsp
thyme ¼ tsp of leaves, chopped
red pepper 1, seeded and chopped
half-fat coconut milk 400g tin
spinach 100g, chopped
raw peeled prawns 150g
basmati rice 100g
Cook ¾ of the spring onion, all of the ginger, garlic and chilli in a little oil for 5 minutes, then stir in the allspice and thyme and cook for a minute. Add the pepper and coconut milk and simmer for 10 minutes.
Stir in the spinach and prawns and cook for a few more minutes, until prawns are pink. Cook the rice, then serve with the stew and a scattering of the remaining spring onions.