Curry Crab Rundown

• Gluten free

• Seafood

  • 1 lb Lump crabmeat

• Produce

  • 3/4 cup Cilantro
  • 2 Garlic cloves
  • 2 tsp Ginger, fresh
  • 1 Onion
  • 1/2 tsp Scotch bonnet or habanero chile
  • 1 tsp Thyme
  • 3 Tomatoes

• Canned Goods

  • 2 cups Coconut milk, unsweetened

• Condiments

  • 1 Naan and hot sauce

• Baking & Spices

  • 3/4 tsp Allspice, ground
  • 2 tsp Curry powder
  • 1 Salt and freshly ground pepper
  • 1 tsp Turmeric, ground

• Oils & Vinegars

  • 2 tbsp Canola oil

• Liquids

  • 1 cup Water

Found on foodandwine.com

Description

Ingredients

• 2 tablespoons canola oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 teaspoons finely grated fresh ginger
• 2 teaspoons curry powder
• 1 teaspoon ground turmeric
• 3/4 teaspoon ground allspice
• 3 tomatoes—peeled, seeded and coarsely chopped
• 1/2 teaspoon minced Scotch bonnet or habanero chile
• 1 teaspoon chopped thyme
• Salt and freshly ground pepper
• 2 cups unsweetened coconut milk (from two 14-ounce cans)
• 1 cup water
• 1 pound lump crabmeat
• 3/4 cup chopped cilantro
• Grilled naan and hot sauce, for serving

Directions

• In a deep, medium skillet, heat the oil. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 2 minutes. Stir in the curry powder, turmeric and allspice and cook, stirring, until fragrant, about 2 minutes. Add the tomatoes, Scotch bonnet and thyme and season with salt and pepper. Cook, stirring occasionally, until the tomatoes are just beginning to soften, about 2 minutes. Add the coconut milk and water and bring to a boil. Simmer over low heat, stirring occasionally, until the sauce is reduced by one-third, about 15 minutes. Stir the crab into the sauce and cook just until heated through, about 2 minutes. Stir in the cilantro and serve with grilled naan and hot sauce.