Caribbean Prawn Curry


This makes for a perfect quick dinner and can be eaten in summer or winter with brown rice.  I usually don't put too much chilli in but if you want more of an authentic Caribbean flavour then add the tiniest bit of chopped scotch bonnet to the onions.  When I say a small bit I think for this portion half or even a quarter of a thumb-sized piece would work as it is extremely hot.

Serves 2


330g shelled raw king prawns

4-5 tsp mild curry powder

zest of 2 limes and the juice of 1

1 1/2 red onion, finely sliced

1 yellow pepper, thinly sliced

1 red pepper, thinly sliced

3 tbsp olive oil / coconut oil

4-5 garlic cloves, diced

small bunch of thyme

400ml coconut milk

160ml coconut cream

sea salt and black pepper

handful of roughly chopped coriander

1 spring onion, finely chopped

pinch of dried chilli flakes or scotch bonnet optional

Add the prawns, 2 tsp curry powder, salt, pepper and zest of one lime into a bowl and mix together.  Place into the fridge to marinate.

Set a large frying pan to a medium to high heat and add the olive oil to warm.  Then add the sliced onions and peppers to fry for about 8-10 minutes on a slightly lower heat.  Pull off the thyme leaves and add to the pan.  After about 10 minutes the peppers should have softened and you can add the diced garlic and fry for another 2 minutes mixing everything around the pan.  Next, pour in the coconut milk, cream and add another 2 tsp of curry powder bringing to a gentle boil.  Season with salt, pepper and the juice of half a lime.  Scrape in the raw prawns and stir everything around so that the prawns can be cooked in the sauce.  This should only take about 2 minutes and make sure the sauce is gently simmering.  You can fish out a prawn out to check that they are cooked before adding the zest of another lime, chopped coriander, spring onion and the chilli flakes if using.  Taste to double check the seasoning is to taste.  Serve straight away with some short grain brown rice.

Nina ParkerComment