👨‍🍳 作り方

1. 1

   Clean the conch meat thoroughly and pound it with a meat mallet to tenderize. Cut into bite-sized pieces.

2. 2

   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and minced ginger. Sauté until fragrant.

3. 3

   Add the curry powder and stir for 2 minutes until the spices release their aroma.

4. 4

   Add the conch meat pieces to the pot and stir well to coat them in the curry mixture. Cook for 2-3 minutes.

5. 5

   Pour in the coconut milk, water, thyme sprigs, and the whole Scotch Bonnet pepper (if using). Bring the mixture to a simmer.

6. 6

   Cover the pot and let it cook for about 45 minutes to 1 hour, or until the conch is tender. Add the chopped carrots during the last 30 minutes of cooking.

7. 7

   Stir in the lime juice, chopped green onions, salt, and black pepper to taste. Cook for an additional 10 minutes.

8. 8

   Remove the Scotch Bonnet pepper before serving. Serve hot, traditionally with rice or bread.