Coconut Crab Rice
- 2 tablespoons olive oil
- 1 small yellow onion, peeled and finely chopped
- 1 small red chili, seeded and finely chopped
- 1 garlic clove, peeled and minced
- 1 teaspoon ground coriander
- 1 1/2 teaspoons ground cumin
- 1 cup coconut milk
- 6 cups cooked basmati rice
- salt and pepper to taste
- 1/2 cup chopped scallions
- 1 cup cooked crab meat
- 1 cup toasted unsweetened coconut, plus more for topping
- zest and juice of 1 lime
- small handful of fresh cilantro, chopped
- This recipe is gluten-free
- Produce
- Cilantro, fresh (1 small handful)
- Coconut, toasted unsweetened (1 cup)
- Coriander, ground (1 teaspoon)
- Cumin, ground (1 1/2 teaspoons)
- Lime, zest and juice of (1)
- Red chili, small (1)
- Scallions (1/2 cup)
- Yellow onion, small (1)
- Seafood
- Crab meat, cooked (1 cup)
- Canned Goods
- Coconut milk (1 cup)
- Cooking & Baking
- Garlic clove (1)
- Olive oil (2 tablespoons)
- Salt and pepper (1)
- Pasta & Grains
- Basmati rice, cooked (6 cups)
Preparation
Read recipe preparation on joythebaker.com
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Recipe Stats
Published April 14, 2012 (10 months ago).
145 people saved this recipe.
