Ingredients
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2 tablespoons vegetable oil
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1 large onion, diced
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2 cloves garlic, minced
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1 teaspoon ground coriander
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1 teaspoon ground cumin
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2 cups chicken stock or 2 cups vegetable stock
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2 cups coconut milk
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4 ounces shelled cooked crabmeat (about 1 cup)
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1 small roasted red pepper, diced
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salt & pepper
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1 large sweet potato, peeled & diced (about 12 oz)
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2 teaspoons Thai red curry paste (or curry powder)
Instructions
- Heat oil over medium-high heat in a large pot.
- Saute onion until translucent, about 3 minutes; add garlic& saute for 30 seconds.
- Add curry, coriander& cumin and saute for 30 seconds longer.
- Add sweet potato& saute for another 30 seconds.
- Pour in stock& milk, bring to a boil, lower heat and simmer until the sweet potato is cooked- 20 to 30 minutes.
- Remove from the heat, let cool slightly& ladle into a food processor.
- Whirl until well blended, pour back into the pot, add crab& roasted red pepper and reheat.