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Serves 3 or 4
Straight from the beaches of the Caribbean!
Bring a pan of water to the boil and add the juice from the kidney beans. Add the garlic, thyme, coconut and spring onions. Rinse the rice until all the starch is removed and add to the pan. Cook for approx 15 minutes then add the kidney beans, cook for another 5 minutes or until tender, drain. Heat the oil in a pan and add the carrot, onion, pepper and broccoli. Fry lightly and add the prawns along with the jar of Caribbean Curry Sauce.
Simmer for approx 5 minutes until the prawns turn pink
Serve a heaped spoonful of rice onto a plate and pour the curried prawns over the top. Garnish with a sprig of mint and thyme and sing a tune to celebrate your masterpiece.