If you’re craving something that feels indulgent yet vibrant, the Coconut Curry Lobster with Jasmine Rice Recipe is exactly what you need to bring a burst of exotic flavors right to your dinner table. This dish combines the sweet, tender richness of lobster with a luscious coconut curry sauce that’s both creamy and packed with just the right amount of spice. Served alongside perfectly fluffy jasmine rice, it’s a feast for the senses and a wonderful way to impress family or guests with an easy-to-make but stunning meal.
Ingredients You’ll Need
Each ingredient in this Coconut Curry Lobster with Jasmine Rice Recipe has its own special role in layering flavor, texture, and color, making the final dish beautifully balanced and aromatic. From the fragrant jasmine rice to the fresh snap peas, everything comes together in harmony.
- 2 lobsters (about 1 ½ lbs each), cooked and meat removed from shells, chopped into bite-sized pieces: The star protein, sweet and tender, that soaks up the curry flavors.
- 1 tablespoon vegetable oil: Ideal for sautéing aromatics without overpowering the curry’s flavors.
- 1 medium onion, chopped: Adds a subtle sweetness and depth once caramelized.
- 3 cloves garlic, minced: Offers a pungent warmth that awakens the senses.
- 1-inch piece of ginger, grated: Infuses a zesty brightness to balance the richness.
- 1-2 tablespoons red curry paste (adjust for spice level): Brings the signature heat, complexity, and vibrant color.
- 1 can (14 oz) coconut milk: Creates a luscious and creamy base that ties all ingredients together.
- 1 cup chicken or seafood broth: Enhances umami and keeps the curry silky.
- 2 tablespoons fish sauce: Adds depth and a punch of savory saltiness.
- 1 tablespoon brown sugar: Balances the spice with a subtle caramel sweetness.
- 1 red bell pepper, sliced: Provides fresh crunch and vivid color contrast.
- 1 cup snap peas or green beans: Adds crisp texture and a touch of garden-fresh green.
- Juice of 1 lime: Brightens and lifts the flavors with refreshing acidity.
- Fresh cilantro, for garnish: Offers an herbal note that complements the curry beautifully.
- 1 ½ cups jasmine rice: Aromatic, fluffy, and perfect for soaking up the curry sauce.
- 3 cups water: For cooking the rice to fluffy perfection.
- Pinch of salt: Essential for seasoning the rice.
How to Make Coconut Curry Lobster with Jasmine Rice Recipe
Step 1: Prepare the Jasmine Rice
Begin by rinsing your jasmine rice under cold water until the water runs clear—this helps to remove excess starch, so your rice comes out fluffy rather than sticky. In a pot, combine the rice, 3 cups of water, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until all the water is absorbed and the rice is tender. Remove from heat and let it sit covered while you prepare the curry, allowing the rice to steam to perfect fluffiness.
Step 2: Sauté the Aromatics
Heat the vegetable oil in a large skillet or wok over medium heat. Add the chopped onion and cook, stirring occasionally, until it becomes soft and translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant. This aromatic base is the heart of your curry, delivering those warm, inviting flavors that make coconut curry so irresistible.
Step 3: Build the Coconut Curry Sauce
Mix in the red curry paste, adjusting the amount based on how spicy you like it, and stir well so it coats the aromatics. Pour in the coconut milk and broth, stirring to combine, and bring the mixture to a gentle simmer. Add the fish sauce and brown sugar; these balance salty, sweet, and umami notes in the sauce. Let everything bubble gently for about 8 minutes so the flavors marry and the sauce thickens slightly.
Step 4: Add Vegetables and Lobster
Now, toss in the sliced red bell pepper and snap peas (or green beans) to add crunch and fresh flavor. Let them cook for 3-4 minutes so they stay bright and crisp. Then, gently fold in the chopped lobster meat, cooking just until the lobster is heated through to keep its delicate texture intact. Finish by squeezing in fresh lime juice for that zesty lift that will make your taste buds sing.
How to Serve Coconut Curry Lobster with Jasmine Rice Recipe
Garnishes
Fresh cilantro is an absolute must for this dish — its bright herbal notes perfectly complement the rich, creamy curry. For some extra sparkle, you might sprinkle on toasted coconut flakes or thinly sliced red chili if you want to up the heat and color. A wedge of lime on the side encourages that final touch of brightness with each bite.
Side Dishes
Although this Coconut Curry Lobster with Jasmine Rice Recipe is quite complete on its own, pairing it with light, crisp sides such as a simple cucumber salad or a fresh mango salsa adds a refreshing contrast that balances the creaminess of the curry. Steamed or sautéed greens like bok choy can also boost the meal’s vibrancy with minimal fuss.
Creative Ways to Present
For a dinner party or special occasion, consider serving this dish in individual bowls topped with a sprig of cilantro and a lime wedge to wow your guests. Alternatively, use banana leaves as serving platters for a tropical touch, or present the curry in hollowed-out mini coconuts for an Instagram-worthy presentation that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The curry flavors often deepen overnight, making the next-day meal just as delicious, if not more.
Freezing
You can freeze the curry portion (without the rice) in a freezer-safe container for up to one month. Just thaw in the refrigerator overnight before reheating to preserve the lobster’s delicate texture and the sauce’s richness.
Reheating
When reheating the Coconut Curry Lobster with Jasmine Rice Recipe, warm the curry gently on the stovetop over low heat, stirring occasionally, so it doesn’t break or the lobster doesn’t overcook. Heat the jasmine rice separately, either in the microwave or steamed briefly, to keep it fluffy and light.
FAQs
Can I use frozen lobster for this recipe?
Absolutely! Frozen lobster meat works well if fresh isn’t available. Just be sure to thaw it completely and pat it dry before adding it to the curry to maintain the best texture.
What if I don’t like spicy food? How can I adjust the heat?
You can reduce the amount of red curry paste or choose a mild curry paste to keep the heat low. Also, serve with extra lime juice or a cooling yogurt side to balance any spiciness.
Can I make this recipe vegetarian or vegan?
For a vegetarian or vegan take, substitute lobster with firm tofu or chickpeas, and replace fish sauce with soy sauce or tamari. The coconut curry base remains rich and flavorful!
Is jasmine rice the only rice that works?
Jasmine rice is preferred for its fragrance and fluffiness, but basmati rice or even brown rice can be used if you’d like a different texture or nutritional profile.
How long does the entire Coconut Curry Lobster with Jasmine Rice Recipe take to make?
The total time is about 50 minutes, including 20 minutes of prep and 30 minutes cooking, making it a feasible choice for a special weeknight meal or weekend treat.
Final Thoughts
This Coconut Curry Lobster with Jasmine Rice Recipe is a wonderful celebration of flavor and texture, combining delicate seafood with a creamy and aromatic curry in a way that feels both elegant and comforting. Give it a try when you want to serve something truly special yet approachable, and watch how it turns any meal into a festive occasion filled with smiles and satisfied sighs.
Print
Coconut Curry Lobster with Jasmine Rice Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
A vibrant and flavorful Coconut Curry Lobster served with fragrant jasmine rice. This dish combines tender lobster meat in a rich and creamy coconut curry infused with red curry paste, garlic, ginger, and fresh vegetables. Perfect for a special occasion or an indulgent weeknight meal.
Ingredients
Seafood and Protein
- 2 lobsters (about 1 ½ lbs each), cooked and meat removed from shells, chopped into bite-sized pieces
Curry Sauce
- 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
- Juice of 1 lime
Vegetables
- 1 red bell pepper, sliced
- 1 cup snap peas or green beans
Rice
- 1 ½ cups jasmine rice
- 3 cups water
- Pinch of salt
Garnish
- Fresh cilantro, for garnish
Instructions
- Prepare the Jasmine Rice: Rinse 1 ½ cups of 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, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed. Remove from heat and let it steam, 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 sauté for 3-4 minutes until translucent. Add 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, adjusting based on your preferred spice level. Cook the paste with the aromatics for 1-2 minutes to release its flavors.
- Create the Curry Sauce: Pour in 1 can (14 oz) of coconut milk and 1 cup of chicken or seafood broth. Stir well to combine, then add 2 tablespoons of fish sauce and 1 tablespoon of brown sugar to balance the flavors. Bring the mixture to a gentle simmer.
- Add Vegetables: Add the sliced red bell pepper and 1 cup of snap peas or green beans to the curry. Simmer for 5-7 minutes until the vegetables are tender but still crisp.
- Incorporate Lobster: Gently fold in the chopped lobster meat into the curry sauce. Cook for 3-5 minutes to heat the lobster through without overcooking it to maintain tenderness.
- Finish with Lime and Cilantro: Remove the curry from heat and stir in the juice of 1 lime to add brightness. Garnish with fresh cilantro before serving.
- Serve: Plate the creamy coconut curry lobster alongside the fluffy jasmine rice for a complete and satisfying meal.
Notes
- Adjust the amount of red curry paste based on your heat tolerance; start with 1 tablespoon for mild and increase as desired.
- Use freshly cooked lobster meat for the best flavor and texture, but pre-cooked lobster is also acceptable.
- Jasmine rice can be substituted with basmati or other long-grain rice varieties if preferred.
- For a vegetarian variation, substitute lobster with tofu or mixed vegetables and use vegetable broth instead of chicken or seafood broth.
- If you prefer a thicker curry, simmer the sauce longer before adding lobster, or stir in a cornstarch slurry to thicken.
