1 tbsp vegetable oil
1 small onion, finely diced
3 cloves garlic, chopped
1 tsp ginger, chopped
½ scotch bonnet pepper, chopped
2 tbsp curry powder
1 lb jumbo raw Shrimp, peeled, deveined
1 stalk scallion
2 sprig thyme
salt and pepper to taste
½ cup of coconut milk
1 carrot, washed peeled and sliced
1. In a heated frying pan over medium heat with oil, sauté together onion, garlic, pepper, and ginger until fragrant.
2. Add curry powder and sauté for 2 minutes.
3. Add shrimp, salt, pepper, scallion, and thyme, then stir to combine.
4. Add carrot, coconut milk, and 1 cup of water and allow to simmer. Stir occasionally until fully cooked. Adjust seasoning if desired.