Curried Crab Pilaf with Coconut Milk

Curried Crab Pilaf with Coconut Milk
Adapted by
June 2012
Yield: 4 servings


1 tablespoon cooking oil
1 tablespoon butter
1 onion, finely chopped
1 carrot, finely chopped
1 teaspoon garlic, minced
1 tablespoon curry powder
2 cups raw rice
1 large tomato, peeled, seeded, and diced
1 pound crabmeat, cleaned
1½ cups coconut milk
1½ cups water
1 teaspoon Angostura bitters
1 tablespoon lime juice
1 teaspoon salt
hot sauce
¼ cup scallions, finely sliced
¼ cup basil and cilantro, chopped
To Assemble and Serve
20 ounces red snapper
Pickled peppers
½ cup Grilled Ramp aioli


Heat oil and butter in a 2-quart pot and sauté the onion, carrot, and garlic for 2 minutes. Add curry powder and pepper and cook 2 to 3 minutes longer. Add raw rice, stir and sauté for 2 minutes, then add tomato, crabmeat, coconut milk, water, bitters, lime juice, and salt. Bring to a boil. Reduce heat, cover, and cook for about 15 to 20 minutes. Once rice is cooked, season to taste with salt and hot sauce and serve immediately. Garnish with scallions and herbs, and moisten with a little more coconut milk if necessary.

To Assemble and Serve:
Saute red snapper in a hot pan with olive oil. Garnish rice with snapper, pickled peppers, and aioli.