Caribbean Shrimp Curry with Coconut Milk

• 1 large Yellow onion
• 1 large Red pepper
• 1 small Habanero pepper
• 3 cloves Garlic
• 15 g Ginger root
• 2 tbsp Vegetable oil
• 2 tsp Curry powder
• ½ tsp Allspice
• 400 g Canned chopped tomatoes
• 400 ml Coconut milk
• 500 g King prawns, raw, peeled
• 1 medium Lime

1. Prepare the vegetables: finely chop the onion, dice the red pepper, and finely chop the habanero (remove the seeds for less heat). Crush the garlic and finely grate the ginger.
2. Heat the vegetable oil in a large frying pan over medium heat. Add the onion and red pepper and cook for 6 to 8 minutes, stirring, until softened and starting to turn glossy.
3. Stir in the habanero, garlic and ginger and cook for 1 minute until fragrant. Add the curry powder and allspice and cook for 30 seconds, stirring constantly, to toast the spices.
4. Pour in the canned tomatoes and coconut milk, then bring to a gentle simmer. Cook for 10 to 12 minutes, stirring occasionally, until the sauce thickens slightly and the raw tomato edge mellows.
5. Add the king prawns and simmer gently for 3 to 5 minutes, just until they turn pink and opaque. Remove from the heat and squeeze in the lime juice to taste.
6. Rest the curry for 2 minutes so the flavours settle, then serve hot. Spoon plenty of sauce over rice at the table.

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