Prawn, sweet potato and lime curry with chilli and black pepper roti bread

Preparation time

30 mins to 1 hour

Cooking time

10 to 30 mins


Serves 4

You could easily make this when you come home from work. The curry is extremely tangy, full of flavour and pretty filling, while the chilli and black pepper roti bread are kind of like naan bread – quick to make and great for dipping.

By Lorraine Pascale
From Lorraine Pascale: How to be a Better Cook


For the chilli roti bread

  • 200g/7oz plain flour (or a mixture of 50g/1¾oz wholemeal flour and 150g/5½oz plain flour), plus extra for dusting
  • 4 tsp baking powder
  • 1-2 tsp dried chilli flakes, to taste
  • 1 tsp cracked black pepper
  • 1 tsp fine sea salt
  • 4 tsp sunflower oil

For the prawn, sweet potato and lime curry

  • 2 tsp desiccated coconut
  • 2 tbsp medium or hot curry powder
  • 2 sweet potatoes, peeled and cut into 1cm/½in cubes
  • 4cm/1½in piece fresh root ginger, peeled, cut into long thin strips
  • 1/5 Scotch bonnet chilli or 1 red chilli, seeds removed (optional), finely chopped
  • 1 x 400g/14oz can coconut milk
  • 250ml/9fl oz vegetable stock
  • 75g/2½oz sugar snap peas
  • 75g/2½oz baby corn, halved lengthways
  • 225g/8oz raw, peeled jumbo king prawns (defrosted if frozen)
  • 1 bunch spring onions, trimmed and sliced
  • 1 lime, juice only

Print Friendly, PDF & Email

Share this post

scroll to top