Jamaican Curry Recipe With Prawns and Sweet Potato

Jamaican prawn and sweet potato curry

  • 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



  • 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


  • 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.

Nutritional Information

  • Kcals 389
  • Fat 15.1g
  • Saturates 11.3g
  • Carbs 39.5g
  • Fibre 6.4g
  • Protein 20.8g
  • Salt 1.1g