Jamaican Curry Prawns
Succulent king prawns cooked in rich coconut milk with fiery Scotch bonnet and fragrant curry spices.
Ingredients
450g raw king prawns, peeled400g
2.5 tbsp Jamaican curry powder80g
1 tsp all-purpose seasoning100g
2 tbsp olive oil500ml
1 brown onion, sliced1
1 red pepper, sliced1
1 green pepper, sliced1
1 Scotch bonnet chilli, sliced2
3 garlic cloves, chopped3 pack
380g coconut milk400ml
1/2 tbsp tomato ketchup460g
4 sprigs fresh thyme20g
Pinch of salt, to taste750g
Pinch of black pepper, to taste100g
Method
- Season shrimp with 1 Tablespoon of curry powder and all-purpose seasoning and set aside for about 10 minutes while you prepare the other ingredients like chopping your onions, peppers, and garlic.
- Heat 2 Tablespoons of olive oil in a large skillet over medium heat. Add sliced yellow onion, red bell pepper, green bell pepper, scotch bonnet pepper, if using, and chopped garlic and stir for 5 minutes, until peppers are slightly softened.
- Add 1.5 Tablespoons of curry powder to the skillet and stir for an additional minute.
- Then add coconut milk, seasoned shrimp, ketchup, and thyme, making sure the shrimp is covered in the sauce.
- Allow the sauce to come to a simmer and continue to cook over medium heat, stirring occasionally and flipping the shrimp halfway, until the shrimp is fully cooked on both sides. This should take about 5-6 minutes. Salt and pepper to taste.
Cost to cook
4
serves 4 ·
Mostly estimated prices. Full-pack shop cost · about £8.46 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£17.46 est. · serves 4