Photo of Caribbean prawn curry by WW

Caribbean prawn curry

Points® value
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. Quick and simple, it’s perfect for a weekday meal.


Brown basmati rice, dry

240 g

Calorie controlled cooking spray

4 spray(s)


1 large, thinly sliced

Red pepper

1 medium, deseeded and thinly sliced

Caribbean mild curry powder

15 g

Sweet potato, raw

1 medium, peeled and sliced

Vegetable stock cube

1 cube(s), 400ml

Thyme, Fresh

3 sprig(s)

King Prawns, Raw

360 g

Coriander, fresh

10 g, roughly chopped


1 medium


  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.


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