Step 1

Heat oil over medium heat in a heavy bottomed Dutch.

Step 2

Add onions, garlic, thyme, curry powder and sauté for about 2-3 minutes. If using scotch bonnet pepper add at this time.

Step 3

Add tomato paste, green onions , followed by coconut milk, and broth. Bring it to a boil then simmer for about 7-10 minutes. Toss in shrimp, and bell pepper. Cook for another 3-5 minutes.

Step 4

Adjust for salt / pepper and thickness. Serve with Jamaican rice and corn pigeon rice and/or vegetables