Recipes

Jamaican Prawn and Sweet Potato Curry

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.

Prep Time

    •    Prep and cook time: 40 minutes
    •    Yield: Serves 2


Ingredients

    •    spray oil
    •    100ml veg stock
    •    1 onion, finely diced
    •    roti warmed to serve
    •    1/4 tsp ground allspice
    •    200g raw peeled prawns
    •    coriander leaves to serve
    •    400g tin half-fat coconut milk
    •    1 tsp thyme leaves picked to make
    •    1-2 tbsps Jamaican jerk curry paste
    •    1/4 scotch bonnet chilli, seeded and finely chopped


Method:
 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.



This great family recipe is thanks to Olive Magazine at https://www.olivemagazine.com/recipes/fish-and-seafood/jamaican-prawn-and-sweet-potato-curry/

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