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
Scale
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.
