Prawns and sweet potato in a sweet red curry sauce

ServesServes 6


  • 1 brown onion
  • 2 cloves garlic
  • 30ml peanut oil
  • 2 teaspoons red curry paste
  • 500g sweet potato
  • 400ml coconut milk
  • 400ml water
  • 50ml lime juice
  • 1 tablespoon brown sugar
  • ½ teaspoon salt
  • 30 green prawns, peeled and deveined
  • 1 bunch bok choy, washed and cut
  • into strips
  • ½ bunch coriander, washed and picked


  1. Peel and finely slice the onion and garlic
  2. Heat the oil in a large saucepan and fry them until they are soft
  3. Add in the curry paste and fry for another 3-4 minutes stirring to combine
  4. Peel and cut the sweet potato into 1cm cubes and add to the paste
  5. Pour in the coconut milk and water and simmer until sweet potato is almost cooked
  6. Season the curry with the lime juice, sugar and salt
  7. Add the prawns and simmer until cooked
  8. Stir through the bok choy and coriander and serve with steamed rice
  9. The curry sauce is sweet and not too spicy but you may want to cut down the curry paste for the kids

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