Curry Crab Rundown

Name: Curry Crab Rundown
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 tomatoespeeled, 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

16 ingredients

10 steps

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 tomatoespeeled, 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

1

In a deep, medium skillet, heat the oil.
2

Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
3

Add the garlic and ginger and cook, stirring, until fragrant, about 2 minutes.
4

Stir in the curry powder, turmeric and allspice and cook, stirring, until fragrant, about 2 minutes.
5

Add the tomatoes, Scotch bonnet and thyme and season with salt and pepper.
6

Cook, stirring occasionally, until the tomatoes are just beginning to soften, about 2 minutes.
7

Add the coconut milk and water and bring to a boil.
8

Simmer over low heat, stirring occasionally, until the sauce is reduced by one-third, about 15 minutes.
9

Stir the crab into the sauce and cook just until heated through, about 2 minutes.
10

Stir in the cilantro and serve with grilled naan and hot sauce.