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


    •    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

 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


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