COCONUT CURRY CONCH
A creamy, bold Floribbean-inspired dish combining tender conch with coconut milk and aromatic curry spices.
Servings: 4 Servings
Ingredients
- 1 lb tenderized conch
- 1 small onion sliced
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 –2 tbsp curry powder or paste
- 1 can 13.5 oz coconut milk
- 2 sprigs thyme
- Scotch bonnet to taste
- 1 tbsp lime juice
- Salt to taste
Instructions
- Heat oil in a pan over medium heat.
- Sauté onion, garlic, and ginger until fragrant.
- Add curry powder and toast for 1–2 minutes.
- Pour in coconut milk and add thyme; simmer for 10 minutes.
- Add conch and cook for 3–4 minutes.
- Finish with lime juice and adjust seasoning.
- Serve hot.