Instructions: Heat olive oil in a large skillet over high heat. Add the shrimp, and season with salt and pepper. Cook until golden brown, 1 to 2 minutes. Add the basil, Scotch bonnet, garlic, and onion, stirring shrimp to coat. Remove skillet from heat, and add the wine. Return to heat, and add curry sauce and coconut milk. Cook, stirring until the sauce coats the back of a spoon, 3 to 5 minutes.

Place 3/4 cup of rice in each coconut half. Place four shrimp on the rice, and top with coconut curry sauce. Garnish with fried plantain chips and fried ginger. Serve immediately.

CURRY SAUCE: Heat the oil in a small heavy-bottom saucepan over low heat. Add curry powder, and cook for 3 minutes, stirring constantly. Add onion, garlic, bell pepper, scallion, and sprig of thyme. Cook until vegetables are soft, 3 to 5 minutes. Add 3 cups water, and simmer over low heat, 1 hour. Add the coconut milk, and stir until well combined. Strain into a small saucepan, and continue cooking until reduced and the sauce thickly coats the back of a spoon, 8 to 10 minutes more. May be stored, covered, in refrigerator for up to 1 week. (Makes 3/4 cup).

Serves 2 as first course.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.