Ingredients
To season shrimp:
- •900 grams (2 pounds) shrimp, peeled and deveined
- •1 tablespoon any curry powder
- •½ teaspoon ground black pepper
- •½ teaspoon salt
To finish:
- •2 tablespoons vegetable oil
- •2 onions, chopped
- •Half a red bell pepper, thinly sliced
- •Half a yellow bell pepper, thinly sliced
- •Half a green bell pepper, thinly sliced
- •1 Scotch Bonnet or other hot pepper, seeded and minced
- •4 cloves garlic, minced
- •1 large tomato, cored and chopped
- •1 sprig fresh thyme
- •118 ml (½ cup) coconut milk
- •2 tablespoons Jamaican curry powder
- •½ teaspoon salt, or to taste
- •½ teaspoon ground black pepper, or to taste
- •1 tablespoon cornstarch
- •2 scallions, thinly sliced
- •Cooked rice, for serving
Preparation
To season shrimp: In a bowl, toss the shrimp with the curry powder, salt, and pepper. Set aside at room temperature while continuing with the recipe, or cover and refrigerate for up to 1 day.
To finish: In a large skillet over high heat, heat the oil until sizzling. Add the onions, bell peppers, and hot pepper. Sauté until onion is translucent, 2-3 minutes. Add garlic and stir for 1 minute.
Add chopped tomato and thyme. Reduce heat to medium-high and add coconut milk, curry powder, salt, and pepper.
Add shrimp, reduce heat to medium, and sauté until shrimp begin to turn pink, about 1 minute. Mix cornstarch with 1 tablespoon water, and add to pan. Stir in scallions. Simmer until shrimp are firm and curry has thickened, about 2 more minutes. Adjust salt and pepper to taste. Serve hot over cooked rice.