Ingredients

• 2 oz Jamaican style Curry Powder

• 1 tbsp Dry jerk seasoning or AP seasoning

• 4 cloves garlic chopped

• 1 thumb ginger diced

• ½ yellow onion chopped

• 1 stalk scallions(green onions)

• 2 sprigs fresh thyme

• 2 cans coconut milk

• 1-2 poratoes diced

• 1 large carrot (medallion)

• Coconut oil

• 2 lbs raw peeled deveined (or any style you prefer)

• 2 cups water(seafood stock if you're boujee)

Directions

1. Using a large dutch oven or skillet, add about 4 tbsp coconut oil to get hot. Of course any high temp oil will do. The coconut oil has a natural sweetness which will accentuate the sauce. When the oil is hot, start sauteing the ginger and garlic. Once those start to get fragrant, time to add your green and yellow onions. When your onions become translucent, time to add the curry powder. This part is called burning the curry. Just like a roux, you want to be careful to get the color just right. Not too dark, not too light. About 5 minutes will do, then add coconut milk.

2. PRO TIP: Shake the cans of coconut milk more than you think you need to. Stir in while over medium heat.

3. At this point, do not walk away from the stove for too long and do not cover until the coconut milk has slowly come up to temp. After 15 minutes, add your carrots and potatoes. When the carrots and potatoes come up to a slow simmer, you can cover your pot and give the potatoes and carrots about 10-15 minutes to become tender. Add 1 tbsp the dry jerk seasoning or your AP Seasoning, more or less to taste. The dry seasonings will add an element of spice, very little, with the addition of some red pepper flakes on board. When your potatoes are ready, you are almost there. One last indication your sauce is ready is if you see oil start to pool on the surface of the sauce. If the coconut milk has reduced too much, add some of your stock (or water) to bring it back. Seafood stock just hits different. If the sauce is ready and tastes good, you are ready for the final step.

4. WARNING: Your house will begin to smell delicious

5. Sauce is ready, the house smells like a curry heaven: time for the shrimp. After your shrimp has been added for 5 minutes, turn off your stovetop but leave the pan on the hot element. Cover, and walk away from the stove for 5-7 minutes depending on the size of your shrimp. After the time has passed, your delectable shrimp is ready to serve over rice or your preferred starch.

6. The end result should yield a flavorful, slightly sweet, slightly spicy creamy shrimp curry that will definitely impress your dinner guests. Nobody will know that this was a curry recipe off the internet, unless you tell them. If you happen to try this recipe, please let us know in the comment section below. Enjoy!!

   Notes: Gathering all your ingredients shouldn’t take much. Between your local grocery store you can find all your veggies etc. As for the aromatics, garlic, thyme, ginger, fresh is best but you can absolutely make do with dried variations.