Heat 2 tablespoons of oil in a large skillet over medium-high heat. Once shimmering, add the finely chopped yellow onion, scallions, diced green and red peppers, and minced scotch bonnet pepper. Sauté for about 15 minutes, stirring occasionally, until the vegetables are soft and fragrant.

Stir in 2 teaspoons of minced garlic and 1 tablespoon of curry powder. Cook for an additional minute until the mixture becomes aromatic.

Pour in 1 can of coconut milk and add 1 teaspoon of fresh thyme along with a pinch of kosher salt. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for about 2 minutes.

Add 1 pound of peeled and deveined shrimp to the skillet, stirring gently to ensure they are evenly coated in the sauce. Cook for 3 to 5 minutes until shrimp are opaque.