Curry Crab Rundown

• 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

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.

canola oil, onion, garlic, ginger, curry powder, ground turmeric, ground allspice, scotch bonnet, thyme, salt, unsweetened coconut milk, water, lump crabmeat, cilantro, hot sauce

Taken from www.foodandwine.com/recipes/curry-crab-rundown (may not work)