Make this warming Jamaican prawn and sweet potato curry, then check out our Jamaican sweet potato curry, Jamaican oxtail stew, Jamaican beef patties and Jamaican curry pork.


  • 1 onion, finely diced
  • spray oil
  • 1-2 tbsp Jamaican jerk curry paste
  • ¼ scotch bonnet chilli, seeded and finely chopped 
  • 300g sweet potatoes, peeled and diced 
  • ¼ tsp  ground allspice
  • 400g tin half-fat coconut milk
  • 100ml  veg stock
  • leaves picked to make 1 tsp  thyme
  • 200g  raw peeled prawns
  • leaves to serve coriander
  • warmed to serve roti


  • STEP 1

    Fry the onion in a spray of oil for 5 minutes, then add the curry paste, chilli, sweet potato and allspice and fry for another 5 minutes. Add the coconut milk, stock and thyme, and cook for 20 minutes until the potato is cooked through. When the potato is soft, mash some pieces with the back of a fork to make a thicker sauce. Stir in the prawns, simmer until pink, scatter with coriander and serve with roti.


Anna Glover profile
Anna GloverSenior food editor

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