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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Ingredients:
2 tablespoon(s) canola oil |
1 medium onion finely chopped |
2 clove(s) garlic minced |
2 teaspoon(s) ginger grated |
2 teaspoon(s) curry powder |
1 teaspoon(s) turmeric |
3/4 teaspoon(s) allspice |
3 tomatoes peeled, seeded, and chopped |
1/2 teaspoon(s) habanero or scotch bonnet pepper very finely chopped |
1 teaspoon(s) thyme chopped |
salt and pepper |
2 cup(s) coconut milk |
1 cup(s) water |
1 pound(s) lump crab meat |
3/4 cup(s) chopped cilantro |
grilled naan and hot sauce for serving |
Directions:
1. In a deep medium skillet or wok heat the canola oil.
2. Add the onion and cook over moderate heat, stirring occassionally, for about 5 minutes.
3. Add garlic and ginger and cook, stirring, for about 2 minutes.
4. Add spices and stir for 2 minutes.
5. Add tomatoes, pepper, thyme, salt and pepper and cook, stirring occassionally until the tomatoes are softened.
6. Pour in coconut milk and water and bring to a boil. Simmer over low heat, stirring occassionally, until the liquid is reduced by 1/3, about 15 minutes.
7. Stir in the crab meat and let sit for 2 minutes or until heated through.
8. Stir in cilantro and serve with naan and hot sauce.
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