Olive Magazine
Jamaican Curry Recipe With Prawns and Sweet Potato

Jamaican prawn and sweet potato curry

Published: December 21, 2015 at 10:43 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Jamaican jerk curry paste, scotch bonnet chillis and ground allspice give this Caribbean curry plenty of heat. Pack with prawns and sweet potatoes for a nutritional meal ready in 40 minutes

Nutrition:
NutrientUnit
kcal389
fat15.1g
saturates11.3g
carbs39.5g
fibre6.4g
protein20.8g
salt1.1g
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Ingredients

  • 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

Method

  • 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.

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