Ingredients

• 1 pound conch, pounded flat and cut into bite-sized pieces
• Salt and pepper
• 1 tablespoon lime juice
• 1 tablespoon coconut oil
• 1/2 onion, thinly sliced
• 1 scotch bonnet pepper, sliced
• 2 cloves of garlic, minced
• 2 tablespoons curry powder
• 1 can coconut milk
• 1 tablespoon brown sugar
• Cornstarch slurry (1 teaspoon cornstarch and 1 1/2 teaspoon water)

Directions

1. Season conch with salt and pepper and marinate in lime juice for 5-10 minutes.
2. Heat a large high-sided pan over medium and add oil. Add in the onions and cook until translucent.
3. Add in the pepper and cook for another 2 minutes. Add the garlic and curry powder and cook for about 30 seconds and then add the conch.
4. Pour in the coconut milk and brown sugar. Bring to a simmer and cook for about 35 minutes until the conch is tender, adding water as needed.
5. When the conch is tender stir in the cornstarch slurry and cook for another minute to thicken.