Jamaican Curry Recipe With Prawns and Sweet Potato

Jamaican prawn and sweet potato curry

Name: Jamaican prawn and sweet potato curry
Total time: 40 min
Yield: serves 2
Ingredients: onion 1, finely diced; spray oil; Jamaican jerk curry paste 1-2 tbsp; scotch bonnet chilli ¼, seeded and finely chopped; sweet potatoes 300g, peeled and diced; ground allspice ¼ tsp; half-fat coconut milk 400g tin; veg stock 100ml; thyme leaves picked to make 1 tsp; raw peeled prawns 200g; coriander leaves to serve; roti warmed to serve

40 minutes
serves 2
Easy

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

By Anna Glover

December 21, 2015 at 10:43 am

Ingredients

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

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.