Caribbean prawn curry
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
- Coconut oil30 ml
- Coconut milk300 ml
- Vegetable stock200 ml
- Lime1 ცალი
Instructions
5 steps- 1
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.
- 2
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.
- 3
At this stage, the sauce can be divided into portions, cooled and frozen. See the recipe tips, below, for advice on how to reheat.
- 4
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.
- 5
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.
Nutrition
1 serving ≈ 375 g
Nutrition values are estimates. - means data is unavailable.
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