Tahitian chicken and king prawn curry

Simon Rimmer stirs up chicken curry Tahiti-style; a cracking fabulous fusion of flavours combining coconut and crisp chicken, with seafood, spices and fruit
By Simon Rimmer
Tahitian chicken and king prawn curry
  • Rating:
  • Serves: 6
  • Cook Time: 35 minutes
  • Prep Time: 50 minutes
  • Effort: easy



  • 125 ml vegetable oil
  • 6 chicken legs
  • 6 small golden sweet potatoes
  • 2 tbsp red curry paste
  • 1 cinnamon sticks, broken
  • 2 cloves
  • 200 ml coconut milk
  • 1 tsp vanilla seeds
  • 12 king prawns
  • 1 pinches black pepper
  • 3 papaya, peeled and cubed
  • 1 lemons, juice
  • 1 chopped spring onions


1. Heat 100ml of the oil in a wok to 190C and fry the chicken legs for about 15 minutes until crispy. Drain on kitchen paper and discard the oil. 2. Chop the sweet potato into large chunks, and boil in a large saucepan of boiling salted water. Drain when cooked - about 10 minutes. 3. Heat the remaining oil in a clean wok and gently fry the curry paste and spices. Add the coconut milk and bring to the boil. 4. Stir in the vanilla seeds and prawns. Simmer together for four to five minutes and season. Add the cooked sweet potato and cook for a further few minutes. 5. Stir in the papaya, chicken legs and lemon juice. Garnish with spring onion and serve.

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