Kakamora Coconut Crab Curry with Sweet Potato and Spinach
This robust and fragrant curry captures the adventurous spirit of the ocean voyage, with the rich flavors of seafood and tropical ingredients. The tender crab meat and vibrant vegetables are simmered in a creamy, spiced coconut sauce, offering a taste of island sustenance.
Directions
- 1
Heat coconut oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
- 2
Stir in garlic, ginger, and red bell pepper. Cook for another 3 minutes until fragrant.
- 3
Add red curry paste and cook for 1 minute, stirring constantly, until aromatic.
- 4
Pour in the coconut milk and vegetable broth, stirring to combine and incorporating the curry paste. Bring to a gentle simmer.
- 5
Add the diced sweet potato and return to a simmer. Cover and cook for 10-12 minutes, or until the sweet potato is tender.
- 6
Gently stir in the shredded crab meat, fish sauce, and granulated sugar. Bring back to a gentle simmer and cook for 3-5 minutes, allowing the flavors to meld and the crab to heat through.
- 7
Stir in the fresh spinach and cook just until wilted, about 1-2 minutes.
- 8
Taste and adjust seasoning if necessary. Serve hot over jasmine rice, garnished with fresh cilantro.