If you’re craving a dish that bursts with vibrant flavors and luxurious textures, the Coconut Curry Lobster with Jasmine Rice Recipe is your next go-to masterpiece. Tender lobster meat swims in a creamy, aromatic coconut curry sauce, infused with the warmth of ginger and the subtle heat of red curry paste, perfectly paired with fragrant jasmine rice. This recipe brings a touch of elegance and comfort to your table with a balance of sweetness, spice, and tang—a true celebration for your taste buds that’s surprisingly simple to prepare.
Ingredients You’ll Need
Gathering these ingredients is a breeze, yet each element plays a vital role in building the depth and harmony of this dish. From the velvety coconut milk to the fresh snap peas adding crunch, every item is essential to create the perfect balance of flavors, textures, and colors in this Coconut Curry Lobster with Jasmine Rice Recipe.
- 2 lobsters (about 1 ½ lbs each), cooked and chopped: The star ingredient delivering sweet, succulent seafood flavor.
- 1 tablespoon vegetable oil: For sautéing the aromatics and ensuring a smooth curry base.
- 1 medium onion, chopped: Adds subtle sweetness and depth to the curry.
- 3 cloves garlic, minced: Provides punchy, aromatic warmth to elevate the sauce.
- 1-inch piece of ginger, grated: Adds a fresh, spicy zing that brightens the curry.
- 1-2 tablespoons red curry paste: The core spice element; adjust to your preferred heat level.
- 1 can (14 oz) coconut milk: Creates the creamy, luscious curry base.
- 1 cup chicken or seafood broth: Introduces savory richness and helps loosen the sauce.
- 2 tablespoons fish sauce: Contributes savory umami and enhances depth.
- 1 tablespoon brown sugar: Balances the spice with a subtle touch of sweetness.
- 1 red bell pepper, sliced: Adds vibrant color and a juicy crunch to the dish.
- 1 cup snap peas or green beans: Fresh green veggies bring texture and brightness.
- Juice of 1 lime: Adds a lively, tangy finish to brighten the curry.
- Fresh cilantro, for garnish: Provides a fresh herbal aroma and pretty green contrast.
- 1 ½ cups jasmine rice: Fragrant base that perfectly absorbs the curry sauce.
- 3 cups water: For cooking the rice to fluffy perfection.
- Pinch of salt: Enhances all the flavors of both the curry and rice.
How to Make Coconut Curry Lobster with Jasmine Rice Recipe
Step 1: Prepare the Jasmine Rice
Start by rinsing the jasmine rice under cold water until the water runs clear; this removes excess starch and prevents clumping. In a medium saucepan, combine the rice, 3 cups of water, and a pinch of salt. Bring to a boil, then reduce to a low simmer, cover tightly, and cook for 15 minutes. Once done, let it steam off the heat for 10 minutes to reach that fluffy, fragrant perfection.
Step 2: Sauté the Aromatics
Heat the vegetable oil in a large skillet or wok over medium heat. Toss in the chopped onion and sauté until translucent and soft—about 4 minutes. Add in the minced garlic and grated ginger, stirring constantly to release their scents. This step builds a flavorful foundation for the curry, so don’t rush it!
Step 3: Create the Curry Base
Stir in the red curry paste, cooking it with the aromatics for a couple of minutes to toast those spices and really bring out its boldness. Pour in the coconut milk and broth, whisking everything together to form a silky sauce. Let the mixture simmer gently for about 5 minutes so all the flavors marry beautifully.
Step 4: Add Seasoning and Vegetables
Mix in the fish sauce and brown sugar, balancing saltiness and sweetness perfectly. Then add the sliced red bell pepper and snap peas or green beans. Simmer until the vegetables are tender but still vibrant, which usually takes around 5 minutes—this keeps the dish fresh and colorful.
Step 5: Incorporate the Lobster
Fold in the chopped lobster meat, gently warming it through without overcooking, so it stays tender and juicy. Finish the curry with fresh lime juice, which adds a bright, zesty lift that takes the flavors to the next level.
How to Serve Coconut Curry Lobster with Jasmine Rice Recipe
Garnishes
A sprinkle of fresh cilantro over the top not only looks inviting but adds an herbaceous note that complements the curry’s creaminess. You can also add thinly sliced red chili for a visually appealing pop of color and extra heat if you’re feeling adventurous.
Side Dishes
This dish shines on its own, but if you want to round out the meal, simple sides like a crisp cucumber salad or lightly steamed greens provide refreshing contrasts that keep the meal balanced and bright.
Creative Ways to Present
Serve the curry in individual bowls with the jasmine rice molded into neat domes using a small bowl or cup. For an elegant touch, offer lime wedges and extra fresh herbs on the side so everyone can customize their plates to their liking. A rustic wooden platter can also add charm when serving family-style.
Make Ahead and Storage
Storing Leftovers
Place any leftover curry and rice in airtight containers and refrigerate promptly. They will keep well for up to 2 days without losing their flavor or texture. This makes it perfect for enjoying a quick, luxurious meal the next day.
Freezing
If you want to save the curry for longer, freezing is an option. Store the curry separately from the rice in freezer-safe containers. The curry will keep for up to 2 months, but jasmine rice tends to become mushy after freezing, so it’s best to prepare fresh rice when reheating.
Reheating
Thaw frozen curry overnight in the fridge for best results. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking or burning. For leftover rice, sprinkle a little water over it and microwave covered to revive the fluffiness.
FAQs
Can I use frozen lobster meat for this recipe?
Absolutely! Frozen lobster meat works well if fresh is unavailable. Just make sure to thaw it fully and drain any excess liquid before adding it to the curry to maintain the best texture.
How spicy is the Coconut Curry Lobster with Jasmine Rice Recipe?
The spice level primarily depends on the amount of red curry paste used. Starting with one tablespoon provides a mild warmth, but feel free to add more if you prefer a spicier punch. It’s very adaptable!
Is there a vegetarian alternative to this dish?
Yes! You can substitute the lobster with firm tofu or hearty vegetables like cauliflower and mushrooms. Using vegetable broth instead of chicken or seafood broth makes it fully vegetarian while keeping the rich flavors intact.
Can I make this recipe gluten-free?
Definitely. Just ensure your fish sauce and curry paste don’t contain gluten-containing ingredients, which many brands label clearly. Jasmine rice is naturally gluten-free, making this dish a safe and delicious option.
What type of jasmine rice is best for this recipe?
Long-grain jasmine rice with its natural floral aroma and slightly sticky texture is perfect. It absorbs the curry sauce beautifully, giving a luscious mouthfeel that complements the rich lobster curry.
Final Thoughts
You’ve got to try the Coconut Curry Lobster with Jasmine Rice Recipe because it’s one of those dishes that feels like a special occasion yet comes together easily enough for a weekday feast. It’s luxurious, comforting, and packed with layers of flavors that’ll have you coming back for seconds. Whether you’re cooking for guests or treating yourself, this recipe is a guaranteed winner that brings a little bit of magic to the dinner table.
Print
Coconut Curry Lobster with Jasmine Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
A flavorful Coconut Curry Lobster served with fragrant Jasmine Rice, combining tender lobster meat simmered in a rich coconut curry sauce with fresh vegetables and aromatic spices for a delightful dinner experience.
Ingredients
Lobster Curry
- 2 lobsters (about 1 ½ lbs each), cooked and meat removed from shells, chopped into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1–2 tablespoons red curry paste (adjust for spice level)
- 1 can (14 oz) coconut milk
- 1 cup chicken or seafood broth
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup snap peas or green beans
- Juice of 1 lime
- Fresh cilantro, for garnish
Jasmine Rice
- 1 ½ cups jasmine rice
- 3 cups water
- Pinch of salt
Instructions
- Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice, 3 cups of water, and a pinch of salt. Bring to a boil over high heat, then reduce to low heat, cover, and simmer for 15 minutes or until the water is absorbed and rice is tender. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- Sauté Aromatics: Heat 1 tablespoon of vegetable oil in a large skillet or saucepan over medium heat. Add the chopped onion and cook until soft and translucent, about 3-4 minutes. Stir in minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- Add Curry Paste: Stir in 1-2 tablespoons of red curry paste to the aromatics, adjusting the amount depending on your desired spice level. Cook for 1-2 minutes, stirring frequently, to release the flavors.
- Simmer the Curry: Pour in the 14 oz can of coconut milk and 1 cup of chicken or seafood broth. Stir to combine, then add 2 tablespoons fish sauce and 1 tablespoon brown sugar. Bring to a gentle simmer.
- Add Vegetables and Lobster: Add the sliced red bell pepper and snap peas or green beans to the curry sauce. Cook for 3-4 minutes until vegetables are tender-crisp. Then gently fold in the chopped lobster meat and cook for an additional 2-3 minutes to warm through, being careful not to overcook the lobster.
- Finish and Garnish: Remove the curry from heat and stir in the juice of 1 lime to brighten the flavors. Garnish with fresh cilantro before serving.
- Serve: Serve the hot coconut curry lobster over the prepared jasmine rice for a complete and delicious meal.
Notes
- Adjust the amount of red curry paste depending on your preferred spice level.
- Use seafood broth to enhance the lobster flavor, but chicken broth works well too.
- Freshly squeezed lime juice at the end adds a nice balance to the richness of the curry.
- For a gluten-free version, ensure the fish sauce and curry paste are gluten-free or use alternatives.
- Leftover curry can be stored in the refrigerator for up to 2 days but is best enjoyed fresh.
