Ingredients

• 1.5 to 2 pounds - Chicken pieces (650-900 grams)
• 3.5 cups - Coconut milk (2 cans)
• 5 or 6 - Green onions, trimmed to about 6 inches (7 or 8 cm) each
• 2 tsp - whole dried all spice berries (you can substitute a mixture of cinnamon, cloves and Nutmeg if you can't or don't want to get all spice)
• 2 tbsp - packed fresh thyme Leaves (or 2 tsp dried)
• 2 inch piece - ginger, peeled
• 6 cloves - garlic (more or less, according to your preference)
• Ripe (orange) Habanera or Scotch Bonnet chillies to taste (remove seeds, use skin)
• Juice of 1/2 of a lime
• Salt to taste

How to Make Jamaican - Thai Curry

• Grind the green onions, allspice, thyme, ginger, garlic, and chillies to a smooth paste.
• Add some of the coconut milk if you need to.
• Put half of the coconut milk in a pan and boil it until it is reduced by about half.
• Add the ground paste and cook over medium-high heat, stirring, until the raw smell is gone.
• Add the remaining coconut milk and bring to a boil.
• Add chicken and salt. Bring to a boil again, stirring constantly.
• Reduce heat and simmer uncovered until the chicken is tender and the sauce is at the desired thickness.
• It should be not too thin but not too thick either.
• Stir in the lime juice and remove from heat.
• Serve over plain white rice. You should have plenty of sauce to flavour the rice.