Best Caribbean Prawn And Sweet Potatoes In Coconut Sauce Recipes

CARIBBEAN PRAWN AND SWEET POTATOES IN COCONUT SAUCE

Caribbean Prawn and Sweet Potatoes in Coconut Sauce image

This recipe makes delicious use of the 'so good for you' sweet potato. Yams are a white version of sweet potato and can be used equally well. Try serving this with steamed rice, mixed with cooked peas ad sweetcorn. Taken from "Hot And Spicy Cooking": Colour Library

Provided by Karen Elizabeth

Categories Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

450 g sweet potatoes, peeled and diced
1 large onion, chopped
1 garlic clove, crushed
1 inch piece fresh ginger, grated
1 red chili peppers or 1 green chili pepper, de-seeded and chopped
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground allspice
2 tablespoons coconut cream
570 ml water
120 g peeled prawns
120 g chicory lettuce, shredded
225 g bok choy, shredded
1 tablespoon dark brown sugar
2 tablespoons lime juice
salt
desiccated coconut, to sprinkle

Steps:

In a large saucepan, mix together the sweet potatoes, onion, garlic, ginger, chilli pepper, spices, coconut cream and water.
Bring to the boil and simmer until the potato is almost tender.
Add the prawns, chicory and chinese leaves. Simmer for 4 - 5 minutes, until the ingredients are warmed through, but the leaves are still crisp.
Add the sugar and lime juice, and season to taste.
Serve sprinkled with the dessicated coconut.

Nutrition Facts : Calories 201.4, Fat 2.2, SaturatedFat 1.5, Cholesterol 37.8, Sodium 293.4, Carbohydrate 39.3, Fiber 6.1, Sugar 15.9, Protein 8.1

CARIBBEAN SWEET POTATO COCONUT SOUP

Caribbean Sweet Potato Coconut Soup image

With the tropical flavors of ginger, coconut, and rum, this golden soup is silky smooth and piquant. It's delicious plain or topped with toasted coconut, croutons, scallions, or cilantro.

Provided by Cinnamon Turtle

Categories Yam/Sweet Potato

Time 45m

Yield 8 cups, 4 serving(s)

Number Of Ingredients 17

Ingredients

2 cups onions, chopped
2/3 cup celery, chopped
1 tablespoon canola oil
1 tablespoon fresh ginger, grated
1 teaspoon curry powder
1/4 teaspoon nutmeg, ground
2 bay leaves
1/2 teaspoon salt
3 cups water or 3 cups vegetable stock
4 cups sweet potatoes, peeled and cubed
1/2 teaspoon lemon peel or 1/2 teaspoon orange peel, grated
2 tablespoons dark rum
1 cup pineapple juice or 1 cup orange juice
1 3/4 cups coconut milk
2 tablespoons lime juice (to taste)
chopped cilantro (optional) or scallion (optional)
toasted coconut flakes (optional)

Steps:

In a soup pot, saute the onions and celery in the oil until the onions are translucent, about 10 minutes. Cover the pot and stir often to prevent sticking.
Add the ginger, curry, nutmeg, bay leaves, and salt. Saute for another minute, stirring constantly. Add the water or stock, sweet potatoes, citrus peel, and rum. Cover and bring to a boil. Reduce the heat and simmer until the vegetables are tender, 15 - 20 minutes.
Remove bay leaves. Add the juice and coconut milk. Puree the soup in batches until smooth. Reheat gently if needed. Stir in the lemon or lime juice.
Serve with garnishes of your choice.

Nutrition Facts : Calories 697.2, Fat 25, SaturatedFat 20.4, Sodium 434.4, Carbohydrate 113, Fiber 6.3, Sugar 82.4, Protein 5

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