Add curry powder and cook for 1 minute.
Add onion, bell pepper, garlic, chile pepper and thyme.
Cook, stirring, until fragrant, about 2 minutes.
Add coconut milk and bring to a simmer.
Stir in salt and serve immediately.
Though they look similar to habaneros, Scotch bonnets have a citrus note that makes them undeniably different.
Be sure to wash your hands thoroughly after handling hot peppers or wear rubber gloves.
If it’s possible for you to’t find Scotch bonnet peppers, habaneros can be substituted.
For more information, go to seafoodwatch.org.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
