A flavorful shrimp dish cooked in a rich coconut curry sauce, perfect for a quick and delicious meal.
Heat some oil in a saucepan over medium heat.
Use coconut oil for an added layer of flavor.
Add the chopped onion, minced garlic, and diced scotch bonnet pepper to the pan. Sauté until softened.
Adjust the amount of scotch bonnet pepper to control the spice level.
Stir in the curry powder and cook for a minute to release its aroma.
Toasting the curry powder enhances its flavor.
Pour in the coconut cream, water, and add the chopped tomatoes. Stir well.
Ensure the coconut cream is well mixed for a smooth sauce.
Simmer the mixture uncovered until it thickens slightly, about 15 minutes.
Stir occasionally to prevent sticking.
Add the shrimp to the sauce and cook until they turn pink and are fully cooked, about 3-5 minutes.
Avoid overcooking the shrimp to keep them tender.
Season the dish with salt and black pepper to taste.
Taste the sauce before adding salt, as the shrimp may already contribute some salinity.
Serve the dish hot, garnished with fresh herbs if desired.
Pair with rice or bread to enjoy the sauce fully.
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