Caribbean prawn curry
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
This flexible Caribbean curry sauce can be made in advance and frozen. Add prawns or other protein when you're ready to serve. Perfect for batch cooking.
Each serving of curry provides 414 kcal, 23g protein, 26.6g carbohydrate (of which 12.4g sugars), 21.9g fat (of which 17.4g saturates), 8.7g fibre and 2.93g salt.
Ingredients
For the curry sauce
- 2 tbsp coconut oil
- 2 onions, sliced
- 2 red peppers, sliced
- 6 garlic cloves, crushed
- 2 thumb-sized pieces fresh root ginger, peeled and grated
- 4 tbsp Caribbean curry powder
- 2 small sweet potatoes, peeled and chopped into bite-size pieces
- 300ml tin light coconut milk
- 400ml/14fl oz chicken or vegetable stock
- 2 tbsp freshly chopped thyme leaves
- salt and freshly ground black pepper
To serve
- 500g/2lb 2oz raw king prawns, heads removed, shells removed, de-veined
- handful baby spinach
- 1 lime, juice only, plus wedges to serve
- 1 spring onion, finely chopped, to garnish
- 1 tbsp finely chopped thyme leaves.
- 1 Scotch bonnet chilli, thinly sliced, to garnish (optional)
- cooked rice or roti
Method
Heat the coconut oil in a large frying pan and fry the onions and peppers until softened. Stir in the garlic, ginger and curry powder and cook until fragrant.
Add the sweet potato, coconut milk, stock and thyme. Season well with salt and pepper and simmer for 20–25 minutes until the sweet potato is tender.
At this stage, the sauce can be divided into portions, cooled and frozen. See the recipe tips, below, for advice on how to reheat.
Alternatively, to serve straight away, add the prawns. Cook over a low heat until the prawns are cooked through and pink. Stir through the spinach and allow to wilt for 2 minutes.
Squeeze in the lime juice and garnish with the spring onion, thyme and Scotch bonnet chilli, if using. Serve immediately with rice or roti and a lime wedge on the side.
Recipe tips
If reheating the sauce from frozen, you may need to add 50ml/2fl oz water or stock to loosen as the sauce reheats. Make sure it is piping hot before adding the prawns and spinach.
