Curried Crab With Coconut And Chili Recipes

CURRIED CRAB

Steps:

• In bowl put crabmeat, onions, scallions, pepper and jicama. Toss to combine. In another bowl, whisk together curry oil, mayonnaise, and creme fraiche. Add curry mixture to crab mixture, season with salt and black pepper.;
• In skillet heat oil and curry powder slowly, stirring constantly until curry is fragrant with burning. Remove from heat and set aside to cool. Let curry settle overnight then pour off oil. Store in refrigerator.
• Yield: about 1 cup

CURRIED CRAB DIP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish with nonstick spray.
• Place currants in a bowl. Add boiling water until just barely covered. Let stand for 15 minutes.
• Drain currants, and reserve the liquid.
• Combine cream cheese, coconut milk, green onions, bell pepper, curry powder, and mayonnaise; beat until smooth and creamy. Mix in crabmeat, currants, and reserved liquid. Transfer to the prepared casserole dish.
• Bake in the preheated oven for 25 to 30 minutes.

COCONUT CHILI CRAB

Steps:

• Lift top hard shell from crabs and use fingers to scrape insides. Wash, then split in half.
• Heat the oil in a large wok over high heat then stir-fry the crab pieces in batches until they turn pinky red. Remove and set aside.
• In the same wok, stir fry garlic, ginger and chili for 1 minute.
• Add the juice, waer, sauces and paste and simmer for 2 minutes.
• Blend in the coconut cream.
• Bring to the boil then return the crab to the wok.
• Simmer covered, for 4-5 minutes, adding a little water if the sauce reduces too much.
• Stir in the coriander and onions, then serve at once over steamed rice.

COCONUT CURRY CHILI

Steps:

• Break the ground turkey into small pieces into a large skillet over medium heat. Cook and stir the turkey, continuing to break it into smaller pieces, until completely browned, 5 to 7 minutes. Drain as much grease as possible from the turkey.
• Combine tomato soup, water, and minced garlic in a large pot; bring to a boil. Add the turkey to the pot and return the mixture to a boil and reduce heat to medium-low. Stir chickpeas, red kidney beans, carrot, chutney, curry powder, onion powder, salt, and black pepper through the turkey mixture; bring to a simmer, place a cover on the pot, and cook until the chickpeas are tender, about 15 minutes.
• Stir 1/4 cup coconut milk through the chili, return cover to the pot, and simmer another 15 minutes. Pour the remaining 1/4 cup coconut milk into the chili, stir, and simmer 30 minutes more.