Trini Curry

by Charlie McCarthy, Sr.

Ingredients

• 1/2 scotch bonnet
• 1/2 onion
• 2 cloves garlic
• 2 tbsp dark curry powder
• 2 tbsp light curry powder
• 1/2 cups water
• seafood or another protein
• 1.5 tbsp green curry paste
• salt
• 1/2 can coconut milk

Recipe

1. Dice the scotch bonnet, onion, and garlic and add to a pot of 1/8 inch of oil over medium heat. Cook for a few minutes.
2. Then, add dark curry powder, light curry powder, and water and mix until it has the consistency of tomato paste.
3. Add more water and cook off until a grainy texture. Then add water and return to a boil.
4. Keep stirring as not to burn. When the sauce is thicker than a pasta sauce but not quite a paste add seafood or another protein.
5. Add green curry paste and salt. Stay on high and cook.
6. Stir every minute or so and add liquid as needed. Depending on the meat you may need to add more water to fully submerge and soften the meat. Cover and boil until done.
7. Remove cover and reduce until sweet and dry. Add coconut milk to finish.

Enjoy!