Skip to main contentSkip to footer
Start today
Start today
Join WW today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Caribbean prawn curry by WW

Caribbean prawn curry

9
Point(s)
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Easy
Sweet potato adds colour and flavour to this tasty prawn curry, and also helps to thicken the sauce. Quick and simple, it’s perfect for a weekday meal.

Ingredients

Brown basmati rice, dry

240 g

Calorie controlled cooking spray

4 spray(s)

Onion(s)

1 large, thinly sliced

Red pepper(s)

1 medium, deseeded and thinly sliced

Caribbean Mild Curry Powder

15 g

Sweet potato(es), raw

1 medium, peeled and sliced

Vegetable stock cube(s)

1 cube(s), 400ml

Thyme, Fresh

3 sprig(s)

King Prawns, Raw

360 g

Coriander, fresh

10 g, roughly chopped

Lime(s)

1 medium

Instructions

  1. Cook the rice to pack instructions, then drain.
  2. Meanwhile, mist a large, deep pan with cooking spray and set over a medium heat. Add the onion and pepper, and cook for 4-5 minutes until starting to soften. Add the curry powder and cook for another minute.
  3. Add the sweet potato, stock and thyme, and stir everything together. Bring to a boil, then reduce the heat and simmer for 15 minutes until the sweet potato is cooked through. When the sweet potato is soft, mash a few pieces with the back of a fork to thicken the sauce.
  4. Stir the prawns into the curry and simmer for 3-4 minutes until pink and cooked through.
  5. Divide the rice between bowls, ladle over the curry, scatter over the coriander and serve with the lime wedges on the side.

Notes

Don’t fancy prawns? This curry would also work well with cod or salmon chunks.

You might like

You might like