Caribbean Crab Pilaf with Coconut Milk

• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 1 medium onion, finely chopped
• 1 medium carrot, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 1/2 teaspoon black pepper
• 2 cups medium- or long-grain rice
• 1 large tomato, peeled, seeded, and diced
• 1 pound lump crabmeat, picked free of shells
• 1 1/2 cups canned unsweetened coconut milk
• 1 teaspoon Angostura bitters
• 1 tablespoon lime juice
• 1 teaspoon salt
• Hot sauce
• 1/4 cup finely sliced scallions
• 1/4 cup each chopped fresh basil and/or cilantro, optional

1. Heat the oil and butter in a 2-quart saucepan over medium-high heat and add the onion, carrot, and garlic.
2. Cook, stirring, for 2 minutes, then add the curry powder and pepper and cook 23 minutes longer.
3. Add the rice and saute for another 2 minutes.
4. Add the tomato, crabmeat, coconut milk, 1 1/2 cups water, bitters, lime juice, and salt and bring to a boil.
5. Reduce the heat, cover, and cook for 15-20 minutes, until the liquid is absorbed.
6. Remove the pan from the heat and let it stand, covered, for an additional 10 minutes.
7. Stir the rice and season it with the salt and hot sauce.
8. Serve garnished with scallions and herbs.

vegetable oil, butter, onion, carrot, garlic, curry powder, black pepper, longgrain rice, tomato, lump crabmeat, milk, bitters, lime juice, salt, sauce, scallions, fresh basil

Taken from www.epicurious.com/recipes/food/views/caribbean-crab-pilaf-with-coconut-milk-383550 (may not work)