Jamaican Curry Shrimp

Instructions

1. Prepare the shrimp
   In a bowl, combine the shrimp with lime juice and 1 tablespoon of curry powder. Mix well to coat the shrimp evenly. Allow to marinate for 10-15 minutes while preparing other ingredients.
2. Create the curry base
   Heat oil in a large skillet or Dutch oven over medium heat. Add onions, garlic, ginger, and scotch bonnet pepper. Sauté for 3-4 minutes until onions are translucent and fragrant.
3. Build the flavor
   Add the remaining curry powder and thyme to the pan. Stir continuously for 1-2 minutes to toast the spices and release their flavors. Add a small splash of water if the mixture becomes too dry.
4. Add the liquid
   Pour in the coconut milk and chicken stock, stirring well to combine with the curry mixture. If using potatoes, add them now. Bring to a gentle simmer and cook for about 10 minutes, until the sauce begins to thicken and potatoes start to soften.
5. Add vegetables
   Add bell peppers to the curry sauce and continue to simmer for another 5 minutes. The sauce should be reducing and thickening.
6. Cook the shrimp
   Add the marinated shrimp to the curry sauce, stirring gently to coat. Cook for 4-5 minutes until the shrimp turn pink and are cooked through. Be careful not to overcook the shrimp as they can become tough.
7. Season and finish
   Taste and adjust seasoning with salt and black pepper as needed. Allow the curry to rest for 5 minutes off the heat, which will help the flavors meld together and the sauce to thicken slightly.