Caribbean Curry

This curry is sure to become a family favourite!


  • 115 g shaved coconut flesh
  • 2 dssp curry powder or paste
  • 2 green chillies (chopped)
  • 2 spring onions (chopped)
  • 70 ml coconut liquid
  • 1 dssp oil
  • 2 cloves garlic
  • 1 inch (2.5cm) root ginger
  • 280 ml coconut milk
  • 225-285g prawns
  • 115 g fresh pineapple
  • 1 lemon rind and juice
  • salt and pepper
  • 2 dssp parsley (freshly chopped)
  • 1 banana
  • 1 mango


  1. In this recipe either use the flesh from a fresh coconut or buy coconut shavings already prepared.
  2. Mix the coconut flesh, curry powder, chillies and spring onions together.
  3. Add the coconut liquid or a little water, and mix to form a paste.
  4. Heat the oil in a large frying pan and cook the garlic and ginger for 2 minutes.
  5. Add the paste and cook for a further 2 minutes until the flavour intensifies and a little of the liquid evaporates off.
  6. Add the coconut milk and stir well before adding the cooked, shelled prawns, pineapple, banana, mango, lemon juice and rind.
  7. Bring up to simmering point and cook slowly for 10-12 minutes.
  8. Adjust the seasoning and garnish with parsley.
  9. Serve hot with boiled rice.


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