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Photo of Prawn jungle curry by WW

Prawn jungle curry

2 - 4
PersonalPoints™ per serving
Total Time
35 min
15 min
20 min
Rice is usually the go-to side for curries, but slices of chargrilled sweet potato add an interesting flavour dimension to this traditional Thai dish


Raw peeled prawns

600 g, peeled, (buy 1.2kg)

Olive oil

2 tsp

Green shallot(s)

4 individual, sliced


200 g

Red curry paste

2 tbs


2 tsp, (canned peppercorn)

Chicken stock

2 cup(s)


2 bunch(es), cut into 3cm lengths

Green beans

200 g, halved

Canned bamboo shoots, rinsed, drained

225 g

Orange sweet potato (kumara)

100 g


  1. Heat oil in a large saucepan over medium-high heat. Add shallots and mushrooms and cook, stirring, for 3–4 minutes or until softened.
  2. Add curry paste and peppercorns and cook, stirring, for 1 minute or until fragrant. Add stock and bring to the boil. Reduce heat and simmer, covered, for 5 minutes.
  3. Add prawns and simmer, covered, for 2 minutes. Add asparagus, beans and bamboo shoots and simmer for 2 minutes or until prawns are cooked through and vegetables are tender. Serve.


SERVING SUGGESTION: Chargrilled sweet potato (kumara). Thinly slice 400g sweet potato (kumara) and cook on a preheated chargrill for 3–4 minutes each side or until tender.TIP: You can use any firm white fish fillets, such as barramundi, ling, blue-eye trevalla or flathead, instead of prawns.