EasyPeasyMeals.com

Hope it still counts as an easypeasy meal, as there's lots of ingredients, but you bung most of them in together, so it's not v complicated.

 

Serves 4 as an appetiser.

Ingredients:

For the curried coconut shrimp:

• 1 kg large prawns
• 2 cloves garlic, finely chopped
• 1 red bell pepper, seeded and finely chopped
• 1 green chilli, seeded and chopped (optional; you can leave it out, or use a Scotch Bonnet instead) 1 tablespoon mild curry powder
• 1 can coconut milk
• 1 small bunch fresh coriander, leaves only, finely chopped, plus additional leaves for garnish
• 60 ml olive oil

For the sweet potato fries:

• 2 sweet potatoes, peeled and cut into long flat ribbons (easier if they're really thin)
• Oil for deep-frying
• Salt and freshly ground pepper for seasoning

Instructions

1. 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.
2. Season the sweet potato planks with salt and pepper and deep-fry them in batches until cooked and crisp, about 1 or 2 minutes.
3. Remove from oil with a slotted spoon and drain on paper towels. Keep hot to serve with the shrimp when ready.
4. To make the shrimp, pour the olive oil into a heavy-based saucepan over a medium heat. Chuck in the shrimp, garlic, bell pepper, and chilli and cook for about 3 or 4 minutes.
5. Add the curry powder. Stir well and cook for a further minute, then add the coconut milk.
6. 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.
7. Stir in the coriander and remove from heat. Serve immediately with the sweet potato fries, generously garnished with cilantro leaves.

Also v yum served with basmati rice with red kidney beans.