Step 1

Season the shrimp with all marinade ingredients and marinate for 30-60 minutes, or while you prep the other ingredients.

Step 2

Heat oil in a skillet or pan over medium high heat and sauté chopped bell peppers and shallots for 3-4 minutes.

Step 3

Slide the pepper and shallot mixture to the side of the pan, add a dash of oil in the middle and add curry powder. Cook it, stirring continuously, for a minute or two. Mix it with the bell pepper mixture and continue cooing for 4-5 minutes, till the curry powder is cooked well and starts sticking to the bottom, turning toasty brown in color. (Stir constantly so as not to burn the curry powder)

Step 4

Add ginger and garlic and cook for a minute. Add shrimp along with all marinade and mix well.

Step 5

Add scotch bonnet pepper, thyme, all purpose seasoning, salt and mix well. Cook for a few minutes till the shrimp start getting a little sear, or just starting to curl up.

Step 6

Add coconut milk along with 1/4 cup water (you can add more water if you want thinner curry, we like it thick). Cook for 5-8 minutes, or till the shrimp is cooked. Taste and adjust for salt. Let it sit for a few minutes to meld all the flavors.

Step 7

Garnish with scallions and cilantro, and serve with warm rice or roti.