Jamaican Crab Meat Curry Stew
This Jamaican crab stew brings all the flavors of the Caribbean to your table. Its rich flavor comes from curry, turmeric, allspice, ginger, jalapenos, and of course, delicious lump crab. Garnished with refreshing sour cream and cilantro, this curry crab meat recipe will warm your soul.
Ingredients
- 2 Tbsp olive oil
- 1 Yellow onion, diced
- 2 tsp fresh ginger, grated
- 2 tsp curry powder
- 1 tsp ground turmeric
- 1 tsp allspice
- 3 large tomatoes, chopped
- 1 jalapeno, deseeded, diced
- 2 14-oz cans unsweetened coconut milk
- 1 cup water
- 2 cups lump crab meat
- salt and pepper to taste
- sour cream, garnish
- cilantro, garnish
- 4 cups brown rice, cooked
Instructions
- In a large Dutch oven preheated to medium-high heat, add the olive oil, onion, ginger, and a pinch of salt & pepper. Saute for a couple of minutes until the onion has softened.
- Stir in curry powder, turmeric, and allspice. Cook for another minute.
- Add tomatoes and jalapeno. Cook until the tomatoes have softened.
- Add the coconut milk and water. Bring to boil and then to simmer for about 15 minutes or until reduced by a 1/3.
- Stir in the crab and let it warm through.
- Ladle stew into a bowl filled with a cup of brown rice. Garnish with sour cream and cilantro.
Notes
Slightly adapted from Food & Wine Magazine.
Did you make this recipe?Please leave a comment below and share a photo on Instagram with the hashtag #thecuriousplate!