Thai Style Lobster Red Curry

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.

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