King prawn and sweet potato curry


A delicious curry that is super-easy to make and looks, smells and tastes amazing!

10 mins

25 mins

228 kcals

serves 4



I was excited when Iceland asked me to create a healthy dish using their frozen fish and seafood range– I love seafood, and I’ve been meaning to get more into our diet. I popped along to my nearest Iceland store to have a browse, and was so impressed by the range of frozen fish- I was very tempted to pick up the red snapper after watching the video of how Iceland freeze it at source– I quite liked the idea of a jerk style red snapper curry (might still do this at some point!), but when I saw the king prawns (£3), I couldn’t resist going for those- I adore king prawns!

The great thing about frozen fish, is that (aside from being convenient!), it is frozen when it is still really fresh, so you are getting a product which still has fantastic taste and texture (unlike most ‘fresh’ fish that you find on supermarket counters).

I love to add butternut squash and sweet potato into my thai curries, and really liked the idea of a combination of king prawns and sweet potato, and creating a curry that was easy and quick to make (as well as tasting really good!)

Interestingly Iceland has voted best online supermarket by Which? for 2 years running- I was really impressed by the range and choice of products being offered, and at great value too! Unlike other supermarkets, they offer free delivery if you spend over £35 (you can shop online here), and have lots of great offers, including the full Slimming World range which is exclusive to Iceland.

Disclosure:I was asked to create a recipe using Iceland’s frozen fish range and I was compensated for my time. All words and images are my own.

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King prawn and sweet potato curry

  • Author: Pip Payne
  • Total Time: 35 minutes
  • Yield: 4 1x


A delicious curry that is super-easy to make and looks, smells and tastes amazing!

Syns: 5.5 per portion


  • 220 g Iceland king prawns (defrosted as per packet instructions)
  • 4 spring onions
  • 4 cloves garlic
  • thumb-sized piece ginger
  • 2 green chillies
  • 23 sweet potatoes (450g when peeled)
  • 2 tbsp medium curry powder
  • 1 tin reduced fat coconut milk
  • 200 g passata
  • 2 tbsp mango chutney
  • a large handful baby spinach leaves
  • 150 ml water
  • fresh coriander to serve
  • low calorie cooking spray/spray oil


  1. Finely chop the spring onions, ginger, garlic and green chillies, and prepare the potatoes by peeling and cutting into cubes.
  2. Using spray oil or cooking spray, fry the onions, garlic, ginger and green chillies over a medium heat for about a minute.
  3. Add in the sweet potato cubes, and the curry powder, and stir fry gently for about 3 minutes
  4. Pour in the coconut milk, tomato puree and water, bring up to a simmer, and leave to simmer for 15 minutes.
  5. Add in the defrosted king prawns, the baby spinach, and the mango chutney- stir and simmer for a further 5 minutes
  6. Serve sprinkled with fresh coriander


I like to serve this with lime rice- just cook basmati rice as normal, then add in the zest and juice of 2 limes- delicious! If you are following Slimming World, and would like to cut down the syns in this dish, you can replace the coconut milk with coconut yoghurt. Just follow the recipe without adding the coconut milk, and when the curry is ready, heat the yoghurt through gently and add it into the sauce.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes

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