Jamaican Curry Shrimp

500 g raw shrimp, peeled & deveined
½ tsp garlic powder
2 tsp curry powder
1 tsp SIDS SALT & PEPPER
Jamaican Curry Shrimp:--
1 tbsp rice bran oil
1 tbsp butter
1 tbsp curry powder
½ orange bell pepper, julienned
½ red bell pepper, julienned
1 onion small, julienned or 2 spring onions, crushed
4 cloves garlic minced,
1-2 sprigs fresh thyme
1 tsp of KAITAIA FIRE
400 ml coconut milk
2 tbsp Tuimato Sauce
1 tsp Paprika
1 tsp SIDS SALT & PEPPER
To Thicken Sauce:--
3 tsp cornflour
3 tsp cold water

Season shrimp with garlic powder, curry powder, SIDS SALT & PEPPER and set aside.
In a large saucepan, heat oil and butter over medium high heat and “burn”, or cook the curry (1 tbsp) for about 2 minutes – see notes section. Add the julienned bell peppers and onion, and the minced garlic to the saucepan. Sauté until the veggies have softened slightly, then add thyme and KAITAIA FIRE.
Stir in coconut milk and Tuimato Sauce until combined. Then add paprika, SIDS SALT & PEPPER, stirring occasionally for about 5 minutes. Add shrimp to the saucepan and cook until they begin to turn pink.
Combine the cornflour and cold water in a small bowl until dissolved and stir it into the sauce, if needed to thicken. Continue to simmer while stirring occasionally, until the sauce begins to thicken. Add more SIDS SALT & PEPPER as desired and remove the scotch bonnet pepper.
Once the sauce has thickened to your liking, remove from the stove, serve while hot and enjoy.