Prawn Caribbean Curry

Using our Caribbean Curry Flavour Bomb this is a quick and easy prawn curry that’s packed full of island flavour – perfect for a quick and tasty weeknight meal.


Heat the oil in a deep-sided frying pan over a medium heat. Add the onions and cook for 4-6 minutes until softened. Stir in the Flavour Bomb. Add the tomatoes, pepper and whites of the spring onions and stir to coat for a minute. Pour in the coconut milk. Bring to the boil and then reduce the heat and simmer gently for 6-8 minutes.

Add the prawns and spring onion greens cook for 3-4 minutes if raw or just heat through if using cooked prawns. Stir in some coriander and serve with rice or Ainsley Caribbean-inspired Couscous. Garnish with coriander and chilli rings (if using) and lime wedges for squeezing.



  • 1 tbsp oil
  • 1 onion, peeled and chopped
  • 1 x Ainsley Caribbean Curry Flavour Bomb
  • 1-2 ripe tomatoes, deseeded and chopped
  • 1 red pepper, sliced
  • 2 spring onions, sliced (greens and whites separated)
  • 1 x 400g tin of coconut milk
  • 165g raw or cooked king prawns
  • handful of coriander leaves, chopped
  • 1 red chilli, deseeded and sliced into rings (optional)
  • lime wedges, for serving