Peel, devein raw shrimp and season with black pepper, salt and 2 tsp of the curry powder and set aside.
Heat cooking oil on High in a deep sauce pan Saute peppers, scallions, tomatoes, onion and garlic add 1 sprig of fresh thyme.
Reduce heat to Medium-High and add coconut milk and Chicken Broth holding back 1/3 cup for mixing with the cornstarch.
Add the cilantro, turmeric, hot pepper sauce, curry powder and salt and pepper to taste. Simmer for a few minutes to allow the flavors to develop.
Add shrimp and saute until shrimp begins to turn pink. Do not overcook the shrimp. As the shrimp begin to change color, add the scallops.
Keeping the heat at just a simmer, add remaining chicken broth and cornstarch mixture. Simmer for 1 minute, or until shrimp are firm and curry sauce has thickened.
Serve over the steamed rice. This is almost soup like in consistency so I recommend having some crusty bread handy to mop up as the sauce is absolutely delightful.
Note: The original recipe calls for 2 packets of Goya Foods Sazon Culantro y Achiote which can be hard to find so we have substituted a small handful of chopped cilantro and a heaped tablespoon of Turmeric.
