Ingredients:

0.5x

1x

2x

4x

Seafood

•   2 lb Dungeness

Veggies

•   1 small onion (diced)
•   1 red pepper (sliced)
•   1 yellow pepper (sliced)
•   2 carrots (sliced)
•   1 cup corn

Aromatics

•   4-5 garlic cloves (minced)
•   1 tbsp fresh ginger

Spices

•   3 tbsp curry Powder
•   1 tsp turmeric
•   1 tsp smoked paprika
•   3 springs of thyme
•   salt and pepper  (to season)

sauce

•   1 can coconut milk
•   1 cup seafood stock or water
•   1 tsp better than bouillon lobster base (optional)
•   1 tbsp Walkers Wood Mild Jamaican Jerk Seasoning
•   Juice of 1/2 lime
•   fresh cilantro (for garnish)

1. Toast your spices first

•Add a little oil to the pan.

•Add curry powder, turmeric, paprika, cayenne, allspice, thyme.

•Toast 30–60 seconds until fragrant and darker.

(This is why your curry hit so deep.)

2. Add your veggies + aromatics

•Add onions, carrots, and bell peppers into the toasted spices.

•Sauté until veggies soften.

•Add garlic + ginger and cook 1 minute.

3. Build the sauce

•Pour in 1 full can of coconut milk.

•Add seafood stock or water and Jerk seasoning.

•Add lobster base, salt, and pepper.

•Add corn.

•Simmer 3–4 minutes.

4. Add the crab

•Place crab on top.

•Spoon sauce over the crab.

•Add thyme cover and simmer on low for 10–12 minutes.

5. Finish

•Squeeze lime juice.

•Top with fresh cilantro.