top of page

Vermont mild curry with prawns

Prep Time:

15 Minutes

Cook Time:

15 Minutes


2 Servings



About the Recipe

If your read my blog article about the origin of Vermont brand curry, you'll know that it has little to do with curry and a lot to do with some imaginative marketing by its Japanese maker back in the 1960's. All these years later and the Vermont brand is still very popular in Japan for its mild heat and fruity flavour. This recipe is a favourite of mine and I think that the milder flavour of the curry suits seafood (I like to be able to taste the seafood when I eat a curry). I would usually serve this with rice but, just for a change, I served it today with some naan bread instead.


1 tbsp veg oil

100g onion

2 cloves, garlic

0.5cm, ginger

1 tsp ground cumin

1/2 each (60g total) , green & yellow bell pepper

300ml water

120g tomato

4 cubes, ‘Vermont’ mild curry roux

10 - 12 uncooked prawns

a pinch of black pepper


mince the onion, garlic and ginger

cut the peppers & tomatoes into bite size chunks

heat the oil in a pan & add and fry the onion, garlic, ginger and cumin for 1 min

add & fry the peppers for 30 secs

add the water, tomato and curry roux in the pan & cook over a medium heat for 5 minutes, stirring occasionally

add the prawns & black pepper and cook for a further 3-4 mins

serve with rice

bottom of page