Crab In Coconut Milk (Alimango Sa Gata)

• 1 large dungeness crab (cleaned, shell intact)
• 1 tablespoon peeled and julienned gingerroot
• 2 garlic cloves, chopped
• 1 medium onion, chopped
• 1 stalk lemongrass, stalk pounded white part only (about 4 cm)
• 1 teaspoon curry powder (mild or hot depending on your preference) or 1 teaspoon curry paste (mild or hot depending on your preference)
• salt & freshly ground black pepper
• 1 tablespoon canola oil
• 2 tablespoons oyster sauce
• 3 tablespoons vinegar
• 2 cups thick coconut milk (unfortunately the light coconut milk doesn't go very well with this recipe)
• 2 cups broccoli florets
• 1/2 cup green bell pepper, strips
• 1/2 cup julienned carrot
• 1/4 cup chopped celery

1. In a large casserole over high heat, saute the ginger, onion, garlic and lemon grass in oil.
2. Add the crab, season with salt, pepper and vinegar. Cover and cook for 5 minutes or until it changes colour.
3. Remove crab and cut in 4 equal pieces, put it back in the casserole, then pour the coconut milk, stir constantly, then add the oyster sauce and curry powder. Do not cover. Shake the casserole occasionally to distribute the seasoning evenly as well as to avoid the curdling of the coconut milk. Let it cook for about 15-20 minutes.
4. Add the bell pepper, carrots, celery, and broccoli, cook for 5 minutes or until crisp.
5. Adjust the seasoning if necessary.
6. Serve with steamed rice.

crab, gingerroot, garlic, onion, stalk lemongrass, curry powder, salt, canola oil, oyster sauce, vinegar, coconut milk, broccoli florets, green bell pepper, carrot, celery

Taken from www.food.com/recipe/crab-in-coconut-milk-alimango-sa-gata-211990 (may not work)