Meals and Courses

King Prawn and Sweet Potato Curry

cook 30 mins
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 2 garlic cloves, sliced
  • 1 tablespoon peeled and chopped fresh root ginger
  • 1 green chilli, thinly sliced
  • 3 tablespoons mild curry paste
  • 400 g (13 oz) sweet potato, diced
  • 400 ml (14 fl oz) coconut milk
  • 250 ml (8 fl oz) vegetable stock
  • small handful of curry leaves
  • 400 g (13 oz) king prawns
  • 100 g (3½ oz) frozen leaf spinach, defrosted and drained
  • steamed pilau rice or naan bread
  • coriander leaves, freshly chopped
  • Heat the oil in a large, deep-sided frying pan or wok and cook the onion over a medium-high heat for 3–4 minutes, until beginning to colour. Add the garlic, ginger and chilli and stir-fry for a further 2 minutes. Reduce the heat slightly and add the curry paste, stirring for 1–2 minutes.
  • Add the sweet potato dice, tossing them to coat, then add the coconut milk, stock and curry leaves. Simmer gently for 12–15 minutes, until the sweet potato is almost tender.
  • Add the prawns and spinach and stir over the heat for 2–3 minutes, until the prawns are just cooked through.
  • Spoon the curry into dishes, and serve immediately with steamed pilau rice or naan, and chopped coriander.
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