Curry Crab: Recipe

Heat the olive oil in a large pot over medium-high heat. Add the chopped onion, bell pepper, and red pepper. Stir and cook for about 4–5 minutes, or until the vegetables begin to soften.

Add the minced garlic, ginger, and Jamaican curry powder to the pot. Stir everything together and cook for 2–3 minutes. This step is often referred to as “burning the curry.” Despite the name, you don’t actually want to burn your curry powder. Instead, you’re allowing the curry powder to cook in the oil with the aromatics, which helps release its oils and deepen its flavor.

Pour in the coconut milk and chicken broth. Add the potatoes and carrots, then season with salt and pepper to taste. Stir everything together and bring the mixture to a boil.

Once boiling, cover the pot and reduce the heat. Allow the curry to simmer for 20–30 minutes, or until the potatoes and carrots are tender.

During the last 10 minutes of cooking, add your crab to the curry and allow it to simmer in the flavorful broth.

Because the vegetables will already be soft and tender at this point, you may want to cook the crab separately if you don’t want the vegetables getting crushed as you stir. Simply boil the crab in a separate pot, then transfer it into the curry once the vegetables are finished cooking. Adding the crab toward the end also allows it to soak up all that delicious curry broth without overcooking it.

Ladle the curry crab into bowls and garnish with fresh parsley. Serve it hot with your favorite side dish.