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