On medium heat in a medium sized frying pan/skillet, add the olive oil and proceed to saute the onion, scallion, garlic and ginger until soft and translucent.
Add the red bell pepper, carrots and chopped tomatoes, continue to cook for a few minutes while stirring.
Stir in the herbs and spices - curry powder, all purpose seasoning, black pepper, all spice, thyme, shado beni and paprika.
Continue to cook for another 2-3 minutes until the spices/herbs have fully incorporated.
Pour in the coconut milk, creamed coconut and add the desired amount of scotch bonnet that you want for heat.
Bring the mixture to a rolling boil then reduce the heat to low/medium with the lid on.
Allow the mixture to simmer for 20 minutes, checking periodically and stirring.
After the given time, allow the mixture to slightly cool, remove the scotch bonnet if necessary before transferring it to the blender (you may need to do this in batches).
Puree the curry sauce into a smooth consistency.
Do a taste test and add pink salt to taste along with any additional seasoning
Allow the curry sauce to completely cool down before pouring into a sauce jar (if you are freezing it, your container will need to be freezer friendly.