Summary

Ingredients

• 400 ml coconut milk
• 500 ml chicken broth
• salt and pepper
• Teaspoon coriander, ground
• 0.5 teaspoon ½ chili powder
• 1 onion (s), red
• Cornstarch, for binding
• 2 tablespoon olive oil
• 4 spring onion (s)
• 250 g crabs
• 2 tomato (s)
• 1 teaspoon curry
• 1 tablespoon lime (s) - zest, grated
• 2 tablespoon coriander greens, chopped
• Garlic powder
• thyme
• oregano

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Instructions

1. Bring coconut milk and broth to the boil, season well with salt, pepper, coriander, garlic powder, thyme, oregano and chili powder. If desired, bind lightly with a little mixed cornstarch. Chop the onion and sweat in the oil until translucent. Cut the spring onions into rings and fry them. Wash the crabs and pat dry. Skin, core and dice tomatoes. Add to the vegetables with the crabs. Season with salt, pepper and curry. Put the vegetable crabs in the coconut milk, bring to the boil again briefly and season to taste. Sprinkle with lime zest and coriander.