Devein, rinse, drain and season shrimp with green seasoning, salt and black pepper. Marinate for a min of 30 mins or overnight in a resealable bag or glass container.

Remove the stem of the patchoi. Rinse each leaf individually under running water to remove dirt. Drain.

Chop patchoi in bite size pieces. Chop tomatoes and hot pepper(if using). Slice onion. Mince, grate or mash garlic.

Heat oil in a wide sauté pan over high heat.

Add onion and hot pepper tand cook until onion is translucent, about 2 minutes. Add tomatoes, garlic and sauté for one minute.

Add chopped patchoi (white stems only) and salt.

Stir in coconut milk or coconut powder , thyme leaves and cook, stirring constantly to mix all ingredients 2-3 minutes. Raise heat to high, cover and cook for another 5 minutes, stirring occasionally in a basting motion until some of the excess liquid has evaporated (but not dry and sticking) and the whites are translucent(or to your desired doneness).

Add scallion, green leaves and cook for 2-3 minutes or just until they are cooked through.

Add shrimp and cook for 7 minutes.

Taste and add more salt if required. Remove pot from burner.