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Jamaican Coconut Prawn Curry with Sweet Potato Fries<

Jamaican Coconut Prawn Curry with Sweet Potato Fries

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Background Info:
With 5 children that love experimenting with flavours we are always trying something new. They love spicy food so making our own curries means we have control over the heat and know what is going into the food.
No. of Servings:
Preparation time:
Cooking time:
Cooking Instructions:
To make the sweet potato fries, pour oil for deep-frying into a large saucepan and heat it over a medium heat until it is hot but not smoking. Season the sweet potato planks with salt and pepper and deep-fry them in batches until cooked and crisp, about 1 or 2 minutes.

Remove from oil with a slotted spoon and drain on paper towels. Keep hot to serve with the shrimp when ready.

To make the shrimp, pour the 1/4 cup oil into a heavy-based saucepan or skillet over a medium heat. Toss in the shrimp, garlic, bell pepper, and chilli and cook for about 3 or 4 minutes.

Add the curry powder.

Stir well and cook for a further minute, then add the coconut milk.

Season with salt to taste, turn the heat up to high, and continue cooking, stirring constantly, until the sauce is much reduced and thick, about 10 minutes.

Serve and enjoy :)
2 large Sweet Potatoes
Oil for deep-frying
Salt and freshly ground pepper for seasoning
1/4 cup (59 mL) olive oil
2 pounds (907 g) large shrimp, cleaned, peeled, and deveined
2 cloves garlic, finely chopped
1 red bell pepper (capsicum), seeded and finely chopped
1 Scotch bonnet chilli, de-seeded and finely chopped
1 tablespoon mild curry powder
2 cups (473 mL) coconut milk
(rice is optional)
Deep fryer
Heavy based saucepan
Recommended Wine:
White : Pinot Grigio