Jamaican Shrimp Curry
- 1 1/2 pounds shrimp, cleaned and deveined
- 1 yellow onion
- 4 cloves garlic
- 1-3 scotch bonnet or habanero peppers (optional)
- 1 large red bell pepper
- 2 medium carrots
- 1/2 head green cabbage
- 2 scallions
- 1 Tablespoon coconut oil
- 2 1/2 Tablespoons Jamaican Curry Powder
- 1/2 teaspoon dried thyme or 3 springs fresh thyme
- 1 Tablespoon tomato paste
- 1 1/2 teaspoons fine sea salt or to taste
- 1/2 teaspoon freshly ground black pepper
- 2 cups water or stock
- 1 can coconut milk
- 1/4 cup fresh lime juice
Mise en place
- Clean and devein shrimp.
- Dice onion. Mince garlic. Using gloves, mince spicy peppers. Slice bell pepper into strips. Scrub carrots and cut into 1-inch chunks. Thinly slice cabbage and scallions.
Let's get cooking!
- In a medium sized pan with high sides, heat oil over medium heat. Add onion, garlic, peppers (if using), and saute for 2-3 minutes. Add curry powder, thyme, tomato paste, carrots, cabbage, scallions, and cook for 3-5 minutes, stirring. Add 1/2 teaspoon salt, pepper, water and coconut milk.
- Cook, stirring, scraping any stuck bits off the bottom of the pan. Bring to a boil, add shrimp, and reduce heat to a simmer. Cover and cook for 15 minutes or so, until carrots are soft and the shrimp is pink. Taste and adjust salt and add lime juice.