Peppers and Prawns – what a tasty combination!  Add all the delicious and healthy spices and chilli and  you have yourself a delicious, ‘dry’ curry!

I got my prawns for this Peppers and Prawns Curry at Meat Collective on the East Coast of Singapore.  We also buy quite a lot of our Grass Fed Beef and Free Range Lamb from there, especially for BBQ’s where we are feeding a lot of people.

A Salad topped with this Peppers and Prawns Curry is great with this Asian Ginger dressing

Peppers and Prawns

A beautiful Sri Lankan Dish

  • 500 Grams Prawns Shelled and deveined
  • 1 Tsp Salt Himalayan or Sea
  • 1 Lime Juiced
  • 2 Tbsp Coconut Oil Organic, cold pressed
  • 1 Tsp Garlic Crushed
  • 1 Tsp Ginger Crushed
  • 10 Curry Leaves
  • 1 Medium Onion Sliced into rings
  • 1 Small Green Chilli Sliced thinly (optional)
  • 1 Red Capsicum Sliced
  • 1 Green Capsicum Sliced
  • 1 Tbsp Chilli Sauce
  • 1 Tbsp Tomato Paste Organic
  • 1 Tbsp Mango Chutney
  • Salt and Pepper To taste
  • Lime juice To taste
  1. If your prawns are whole, remove the heads, shell and devein and wash them, leaving the tails on.

  2. Place the prawns in a dish with salt and lime juice, mix and leave in the fridge for 30 minutes

  3. Pour oil in a wok over high heat and add the garlic, ginger and curry leaves and cook for 30 seconds

  4. Add the prawns and stir until the prawns are opaque - about 1 minute.

  5. Remove prawns from the wok and set aside.

  6. Add onion to the wok, then chill and capsicum (bell pepper) and toss for 2 minutes.

  7. Add chilli sauce, tomato paste and chutney then return prawns and cook for 2-3 minutes.

  8. Taste and add salt, pepper or a splash of lime juice if needed and serve with steamed rice or over vegetables or sweet potato mash!

  9. Note: I buy ginger pickle/mango atchar and mix a bit with water instead of using the chilli sauce, tomato paste and chutney.