Prawn, sweet potato curry

serves 2 | 20 minutes preparing | 10 minutes cooking

  • Brown rice
  • Coriander seeds
  • Cardamom pods
  • 2 sweet potatoes
  • 3 garlic cloves
  • 2 shallots
  • 2 fresh red chillies
  • 100ml coconut cream
  • 100ml single cream
  • 200g large prawns
  • Teaspoon ground cumin
  • Teaspoon turmeric
  • Teaspoon curry powder
  • Chopped coriander
  1. Peel and cube the sweet potatoes, and add to salted boiling water.
  2. In a saucepan, add a couple of cardamom pods and coriander seeds to a tablespoon of hot oil, then add the rice. Stir to coat the rice then add boiling water.
  3. Finely chop the garlic, shallots and chillies. Fry gently in oil.
  4. Next add the spices, a few more coriander seeds, and then the prawns. Stir so the prawns are covered and turn off heat so they can marinate until the rice is cooked.
  5. Add the cooked sweet potato, coconut cream and cream, return to a high heat, and stir gently.
  6. Drain the rice and serve with fresh coriander sprinkled on top.

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