Coconut Prawn Curry

A quick and comforting Caribbean-style curry with creamy coconut milk and tender prawns. Big on flavour, easy to cook, and perfect with rice.

Serves: 3–4

Ingredients

  • 450g (1 lb) raw king prawns / shrimp, peeled and deveined

  • 1 tbsp vegetable oil

  • 1 tbsp Caribbean curry powder

  • 1 medium onion, finely sliced

  • 1/4 tsp ground ginger

  • 2 garlic cloves, finely chopped

  • 1 mixed bell pepper, sliced

  • 1/2 cup water

  • 1/2 cup coconut milk

  • 1 tbsp ketchup

  • 1 tsp fresh or dried thyme

  • 1 scotch bonnet pepper, whole

  • 1 tbsp cornflour (or plain flour) mixed with a little water (slurry)

Method

  1. Heat the vegetable oil in a frying pan over high heat.

  2. Add the curry powder and cook for 2–3 minutes, stirring to release the flavours.

  3. Add the onion, ginger, garlic and mixed peppers. Stir well and cook for 3–4 minutes until softened.

  4. Pour in the water and coconut milk, then add the ketchup and scotch bonnet.

  5. Reduce the heat to medium, cover and simmer for 10–15 minutes until the sauce thickens slightly.

  6. Stir in the cornflour slurry to thicken the curry.

  7. Add the prawns and thyme, stirring gently.

  8. Cook for 5–7 minutes, until the prawns are pink and cooked through.

  9. Taste and adjust seasoning if needed. Remove the scotch bonnet before serving.

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