2 tablespoons coconut oil

1 small onion, diced

2 cloves garlic, minced

¼ teaspoon ginger, minced

1 sprig thyme

2 tablespoon curry powder

1 pack Rainforest Seafoods medium shrimp

2 tablespoon seafood spice

1 cup coconut milk

½ cup water

1 scotch bonnet, minced (discard seeds)

2 stalk escallion, sliced

1 small bell pepper diced

1 can broad beans, drained


Season shrimp with seafood spice

Heat oil in skillet over low to medium heat add onion, garlic, ginger, thyme and curry powder

Sauté for 1 minute

Add the shrimp and sauté for a further 1 minute

Add all the remaining ingredients up the flame to medium – high continue cooking for 3-4 minutes, lower flame

Remove and serve.