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Caribbean prawn curry

Caribbean prawn curry

Total Time
35 min
10 min
25 min
Sweet potato adds colour and flavour to this tasty prawn curry and also helps to thicken the sauce. If you don’t fancy prawns, sub in chopped skinless white fish.


Brown basmati rice

240 g, rinsed

Brown onion

1 medium, thinly sliced

Red capsicum

1 medium, thinly sliced

Orange sweet potato (kumara)

150 g, peeled, cut into 2cm pieces

Raw peeled prawns

360 g, King variety

Curry powder

1 tbs

Vegetable stock cube

1 individual, gluten-free variety, (to make 400ml vegetable stock)

Fresh thyme

3 sprig(s), frozen

Oil spray

1 x 3 second spray(s)


  1. Cook rice following packet instructions.
  2. Meanwhile, lightly spray a large saucepan with oil and heat over medium heat. Cook onion and capsicum, stirring, for 4-5 minutes, until softened slightly. Add curry powder and cook, stirring, for a further 1 minute.
  3. Stir in sweet potato, stock and thyme. Bring to the boil. Reduce heat and simmer for 15 minutes or until sweet potato is tender. Mash a few pieces of sweet potato with the back of a fork and stir to thicken the sauce. Stir in prawns. Simmer for 3-4 minutes until prawns are cooked through. Remove thyme sprigs.
  4. Divide rice among serving bowls and top with curry. Serve.


Add it: Serve with lime wedges and fresh coriander for a zesty and herby flavour boost.