Sunday, 11 November 2012

prawn and sweet potato curry

This is a delicious and easy curry recipe that is broadly inspired by a Malaysian style prawn curry. You can adjust the number of chillies to your preferred heat. While the six I put in this one may seem like a lot, the tomatoes, coconut milk and sweet potatoes temper them a little. This made a wonderful Sunday supper.

Curry Paste:
4 green finger chillies
2 dried red chillies
4 shallots peeled and roughly chopped
4 garlic cloves
2 lemongrass stalks chopped into smaller pieces
1 tsp ground turmeric
1 tbsp fish sauce, shrimp paste or salt
3 cm chunk of root ginger, peeled

Everything else:
3 tbsp vegetable oil
2-3 sweet potatoes, peeled and cut into bite sized chunks
400ml coconut milk
400g tinned tomatoes
300ml water
10 curry leaves (fresh is best if you can get hold of them)
2-4 green chillies (optional if you want extra heat)
500g raw prawns
1/2 tsp tamarind paste
1/2 tsp black mustard seeds

To serve:
1 tbsp vegetable oil
10 curry leaves
1/2 tsp black mustard seeds
lime wedges
fresh mint and coriander 
steamed basmati or jasmine rice 
  1. Place all the paste ingredients in a food processor and process until you have a smooth paste. Set to one side until you are ready to use it.
  2. In a large, heavy based saucepan heat the oil over a medium high heat. Add the curry leaves and mustard seeds and cook until their scent is released and the seeds begin to pop. Next add the curry paste and continue to cook until it begins to dry and becomes fragrant. Stir frequently to avoid the paste sticking to the pan.
  3. Add the tinned tomatoes and tamarind paste and cook for a further 3-4 minutes. 
  4. Next add the water and sweet potato chunks, reduce the heat and simmer for around 15 minutes or until they are tender and the sauce has reduced.
  5. Add the prawns and cook for another 5 minutes or until they are cooked through. Finally add the coconut milk and simmer for a couple of minutes. 
  6. For a final flourish, in a small frying pan heat the extra tbsp of oil until hot, add the curry leaves and mustard seed and fry for 20-30 seconds until fragrant then pour over the curry.
  7. Serve with steamed rice and garnish with lime wedges and chopped fresh mint and coriander.

I've entered this recipe into A Kick at the Pantry Door's 'Feel Good Food Challenge'. Why not take a look at all the other great recipes featured. 


  1. Looks like a lovely dish.. how many servings would this recipe make?

    1. Thanks! Glad you like it. It's definitely a favourite. The number of servings depends how greedy you are. We got four generous servings from it I think. You could probably make it go further if you do an extra veg side dish. :D

  2. Prawns and Sweet Potatoes are two of my favourite things! Thank you so much for sharing this great recipe, will be bookmarking this one to try at home!


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