Step 1

Begin by cutting the chayote squash down the middle lengthwise then remove the core (seed). Next peel the skin from both halves of the Chayote and chop into 1” cubes and set aside.

Step 2

Heat the oil in a large saucepan over medium heat. Once the oil is hot, add the bell pepper and onion and saute for 2 minutes until the onion is translucent. Add the curry powder and stir (toast) until nice and fragrant; about 1 minute. Add the garlic, ginger and thyme and saute for an additional minute.

Step 3

Add the chayote squash and stir to coat with the curry seasoning. Slowly add the water and coconut milk, stirring as you go then season with salt (add the cayenne pepper at this time if using). Give the mixture another stir then nestle the scotch bonnet pepper on top.

Step 4

Bring the mixture to a boil then reduce the heat to low and simmer for 20 minutes or until the chayote squash is tender. Remove the lid, and take out the scotch bonnet pepper then turn the heat up to medium high and allow the liquid to reduce by half for an additional 10 minutes. Turn off the heat and adjust seasonings if necessary. Serve with plain rice or crusty bread.