Creamy Coconut Crab Curry

Ingredients:

1 pound crab meat (frozen or refrigerated canned crab works great)
1/4 teaspoon paprika
1/4 teaspoon turmeric, divided
1/2 teaspoon salt
1 Tablespoon fish sauce
2 Tablespoons regular or shallot-infused oil
1 large yellow onion, thinly sliced
3 cloves garlic, minced
1-1/2 teaspoons freshly grated ginger
1/4 teaspoon cayenne pepper
1 cup canned diced tomatoes in their juice
1 green bell pepper, seeded and thinly sliced
1 cup canned coconut milk
2/3 cup water
1 Jalapeno chile pepper, seeded and thinly sliced
1 Tablespoon lemon juice
chopped cilantro leaves

Instructions:

YIELD: 4-6 servings

In a medium bowl combine the crab, paprika, 1/8 teaspoon of the turmeric, salt, and fish sauce and set aside.

In a large skillet heat the oil over medium-high heat. Add the onion and cook, stirring frequently, until the onion begins to soften. Add the garlic and ginger and continue to cook for another 1-2 minutes. Add the cayenne pepper and the remaining 1/8 teaspoon of turmeric and stir to mix.

Add the tomatoes and cook for approximately 4-5 minutes, using a long wooden spoon to break up the pieces of tomato. Add the green bell pepper and continue to cook until the pepper has softened slightly.

Add the marinated crab and any of the accumulated juices, the coconut milk, water and Jalapeno chile pepper. Bring the mixture to a boil and then reduce heat and simmer until the sauce has thickened and the flavors have melded a bit. Stir in the lemon juice.

Sprinkle with cilantro and serve hot.

From girlcooksworld.com