Heat the coconut oil in a large pot over medium heat. When it's hot, add the curry powder and cook for a couple minutes, stirring often. Add the onion and turn the heat to medium-high. Cook, stirring often, until you get a little bit of browning on the edges of the onions.
Add the garlic, Scotch bonnets and bell peppers, and stir to combine. Sauté for 3 minutes. Stir in the thyme, ginger, allspice, tomato paste and then mix in the coconut milk. Add the broth, bring to a simmer and add salt to taste. You can add more curry powder if you want to at this step.
Let this simmer for 10 minutes, then add the shrimp and green onions. Simmer gently until the shrimp are done, about 5 minutes. Serve with rice.
If you are using potatoes, yams, or sweet potatoes or green plantains instead of rice, add them in once the curry is simmering but before you add the shrimp. Only add the shrimp once the vegetables are done.
Keys to Success
Remember you can use a variety of proteins for this curry.