king prawn and sweet potato curry
How to make king prawn and sweet potato curry recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
2 tablespoons vegetable oil
1 large onion, chopped
2 garlic cloves, sliced
1 tablespoon peeled and chopped fresh root ginger
1 green chilli, deseeded and thinly sliced
3 tablespoons mild curry paste
400 g (13 oz) sweet potato, peeled and diced
400 ml (14 fl oz) coconut milk
250 ml (8 fl oz) vegetable stock
small handful of curry leaves
400 g (13 oz) raw peeled king prawns
100 g (3½ oz) frozen leaf spinach, defrosted and drained
handful of chopped fresh coriander
warm naan bread, to serve
Method:
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.
Stir the prawns and spinach into the curry and heat for 2–3 minutes, until the prawns are just cooked through and pink.
Sprinkle over the chopped coriander, spoon the curry into dishes and serve immediately with naan bread.
For curried prawn broth, heat 2 tablespoons oil in a large saucepan and fry 2 sliced banana shallots and 2 sliced garlic cloves over a high heat, stirring, for 2–3 minutes. Reduce the heat, add 1 tablespoon korma curry paste and stir for 1 minute.
Pour 1 litre (1¾ pints) hot vegetable stock into the pan. Add 300 g (10 oz) raw peeled king prawns, 250 g (8 oz) cooked long-grain rice, 2 seeded and diced tomatoes and 2 tablespoons chopped coriander.
Simmer for 2–3 minutes, until the prawns are cooked through, then ladle into bowls to serve. Total cooking time 10 minutes.
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| king prawn and sweet potato curry |
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