Cooking with Rena Lee

Yield:4

INGREDIENTS:

1	onion, finely chopped
1	celery stick, chopped
2	garlic cloves, crushed
1	fresh red chilli, seeded and chopped
1	large tomato, peeled and chopped
3 tbsp	chopped fresh coriander (cilantro)
1 1/4 lb	crab meat
1 cup	coconut milk

DIRECTIONS:

Heat the olive oil in a pan over a low heat. Stir in the chopped onion and celery, and saute gently for 5 minutes, until the onion is soft and translucent.
Add the garlic and chilli, mix to combine well, and cook for a further 2 minutes.
Add the tomato and half the coriander and increase the heat. Cook, stirring, for 3 minutes, then add the stock. Bring to the boil, then simmer for 5 minutes.
Stir the crab, coconut milk and palm oil into the pan and simmer over a very low heat for a further 5 minutes. The consistency should be thick, but not stew-like, so add some water if needed.
Stir in the lime juice and remaining coriander, then season with salt to taste. Serve in heated bowls with the chilli oil and lime wedges on the side.