Curry Shrimp with Fried Plantains (Jamaican-Style)

In a bowl, toss the shrimp with 1 tablespoon of curry powder, a pinch of salt, and a pinch of black pepper. Set aside while you prep the other ingredients.

Heat the 2 tablespoons of vegetable oil in a large skillet or pot over medium heat. Add the onion and cook, stirring, until soft and translucent, about 5 minutes.

Add the minced garlic, remaining 1 tablespoon curry powder, ground allspice, and scotch bonnet pepper (if using). Stir constantly for about 1 minute, until fragrant.

Pour in the coconut milk, broth, and thyme sprigs. Season with salt and pepper to taste. Bring to a simmer, then reduce heat to medium-low and let it cook for 5 minutes to thicken slightly.

Add the seasoned shrimp to the sauce, spreading them in a single layer. Simmer gently for about 3-5 minutes, until the shrimp are pink and opaque. Do not overcook.

Sprinkle with chopped scallions and remove from heat. Cover to keep warm while you fry the plantains.

Peel the plantains and cut them into 1/2-inch thick diagonal slices. In a separate frying pan, heat about 1/2 cup of vegetable oil over medium-high heat. Fry the plantain slices in batches for 2-3 minutes per side, until golden brown and caramelized. Drain on paper towels.

Serve the curry shrimp alongside the fried plantains, with rice or bread if you like.