Jamaican Coconut Prawn Curry - full details week 38 recipe :)

Voting opened today for the second stage of the Published Food Blogger competition over at Foodbuzz! It is so exciting to read all of the fabulous dishes that everyone has prepared - theres food from India to Iraq and Bali to Brazil, I have added a whole new section to my 'want to try' list!
Good luck everyone :) If you would like to vote for me for my Jamaican Coconut Prawn Curry then just click on the link at the right there ------------------------->>>

Thank you xxxSurprisingly this recipe does not have many ingredients but tastes devine and so much better than store bought jar sauces! We only ever had Korma before when having curry but now I really will branch out and try more - its not just about the heat, its about the depth of flavour! I borrowed and adapted this recipe from GlobalGourmet.com...

Ingredients needed:Serves 4

2 large Sweet Potatoes

Oil for deep-frying
Salt and freshly ground pepper for seasoning
1/4 cup (59 mL) olive oil
2 pounds (907 g) large shrimp, cleaned, peeled, and deveined 2 cloves garlic, finely chopped
1 red bell pepper (capsicum), seeded and finely chopped
1 Scotch bonnet chile (chilli), seeded and finely chopped
1 tablespoon mild curry powder
2 cups (473 mL) coconut milk

To make the sweet potato fries, pour oil for deep-frying into a large saucepan and heat it over a medium heat until it is hot but not smoking. Season the sweet potato planks with salt and pepper and deep-fry them in batches until cooked and crisp, about 1 or 2 minutes.

Remove from oil with a slotted spoon and drain on paper towels. Keep hot to serve with the shrimp when ready.

To make the shrimp, pour the 1/4 cup oil into a heavy-based saucepan or skillet over a medium heat. Toss in the shrimp, garlic, bell pepper, and chile and cook for about 3 or 4 minutes.

Add the curry powder.

Stir well and cook for a further minute, then add the coconut milk.

Season with salt to taste, turn the heat up to high, and continue cooking, stirring constantly, until the sauce is much reduced and thick, about 10 minutes.

Serve and enjoy :)