Thai Style Lobster Red Curry

Thai Style Lobster Red Curry

luxe thai red curry lobster recipe

Ingredients (serves 4)

– 4 x Cooked Lobsters – 500g in weight –Dressed- your fishmonger can do this for you
– 1 tbls Vegetable Oil
– 1 tbls Ginger & Garlic Paste
– 6 tbls Thai Red Curry Paste
– 800mls Coconut Milk
– Small amount Kaffir Lime Leaves
– 2 tbls Thai Fish Sauce
– 1 tsp Brown Sugar
– 10 Thai Basil Leaves – torn
– 1 Red Chilli – sliced
– 1 Green Chilli – sliced
– 2 Spring Onions – sliced
– Few Sprigs Coriander
– Fragrant Rice x4
– 300g Jasmine Rice
– 475mls Boiling Water
– 1tbls Vegetable Oil

Pre-heat the oven to 180C.

To make Thai Red Curry; heat a saucepan & add the vegetable oil & Thai curry paste and fry for 1 minute. Add the ginger & garlic paste – cook for a further minute before pouring in the coconut milk & adding the Lime leaves. Bring to a boil. Stir well & simmer for 5 minutes. Season with the sugar & fish sauce, maybe a touch of salt if needed. Add the basil & remove from the heat.

Pour the warm curry sauce over the lobster & bake in the oven for 10 minutes. Meanwhile cook the rice. Heat the vegetable oil & stir in the rice – taking time to coat well.

Pour in the boiling water, stir well & cook over a very low heat with a tight fitting lid for 9 minutes. Remove the rice from the heat & allow to stand, covered for a further 5 minutes before serving.

Finish the Lobster with the sliced chilli, spring onions & coriander.

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