Cut the veggies, wash and set aside. Grate the coconut and blend.

Sieve to extract the coconut milk, and set aside. Boil the meat till tender.

Stir fry for 2-4mins, then add your chopped /grated scotch bonnets.

Fry on low flame for 2mins.

Then add in the diced veggies, garlic and curry powder, thyme and stir fry for 5 minutes.

Parboil the rice, strain and keep aside. In a pot, pour little oil and sliced onion.

Allow it to boil, add in your seasoning, meat and stock, and parboiled rice.

Stir and close the pot with a lid.

Add in the coconut milk, enough to cook the rice.

Allow it to cook. When it's done, serve. Enjoy!