Caribbean Prawn and Sweet Potatoes in Coconut Sauce
Dive into a tropical escape with this vibrant Caribbean Prawn and Sweet Potatoes in Coconut Sauce recipe, a flavor-packed dish that brings sunshine to your plate. Succulent prawns, tender sweet potatoes, and crisp red bell peppers are bathed in a fragrant, creamy coconut milk sauce infused with garlic, ginger, and warming spices like turmeric, paprika, and cumin. A splash of lime juice and a garnish of fresh cilantro brighten the dish, adding a zesty finish. Ready in just 45 minutes, this one-pan wonder is perfect for weeknight dinners or special occasions. Serve it over fluffy steamed rice or alongside warm flatbread to soak up every last drop of the luscious sauce. Perfect for lovers of Caribbean cuisine, this gluten-free, dairy-free meal is a crowd-pleaser that bursts with flavor and color.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Raw prawns (peeled and deveined)
- 400 grams Sweet potatoes (peeled and diced)
- 400 ml Coconut milk
- 1 large Red bell pepper (sliced)
- 1 medium Onion (finely diced)
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh ginger (grated)
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 1 medium Lime (juiced)
- 2 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 100 ml Water
Instructions
Heat a large skillet or wok over medium heat. Add the olive oil and sauté the diced onion until soft and translucent, about 3-4 minutes.
Add the minced garlic and grated ginger to the skillet. Stir and cook for another 1-2 minutes until fragrant.
Stir in the paprika, ground cumin, turmeric powder, salt, and black pepper. Cook for 30 seconds to bloom the spices.
Add the diced sweet potatoes and sliced red bell pepper to the skillet. Sauté for 3 minutes to coat the vegetables in the spice mixture.
Pour in the coconut milk and water. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet and cook for 10-12 minutes, or until the sweet potatoes are tender when pierced with a fork.
Add the prawns to the skillet, stirring to combine. Cover and cook for another 5-7 minutes, or until the prawns are pink and fully cooked through.
Squeeze the juice of one lime into the skillet and stir well. Taste and adjust seasoning, if needed.
Remove from heat and sprinkle the chopped fresh cilantro over the dish as garnish.
Serve the Caribbean prawn and sweet potato coconut sauce hot over steamed rice or with flatbread for a complete meal.
Nutrition Facts
Calories |
1395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 945 mg | 315% | |
| Sodium | 3412 mg | 148% | |
| Total Carbohydrate | 150.9 g | 55% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 58.9 g | ||
| Protein | 131.3 g | 263% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 560 mg | 43% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 3850 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
