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
Scale
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.
