Thai Lobster Curry Recipes

ERAWAN'S RED CURRY LOBSTER

Steps:

• Bring the coconut cream to a simmer over medium heat in a large, deep skillet or Dutch oven. Add the red curry paste and simmer, stirring, for several minutes. Add the coconut milk, simmer for 1 to 2 minutes then add the eggplant, fish sauce, salt, sugar and kaffir lime leaves. Simmer the curry until the eggplant is soft and cooked, about 15 minutes. Add the lobster and basil and heat through. Spoon the curry into a serving bowl, garnish with sliced chiles and serve with rice.
• Toast the coriander and cumin seeds in a small pan over very low heat until fragrant, about 5 minutes. In a spice grinder or mortar, grind the seeds to a fine powder. Transfer the spice powder to a blender. Add the chiles, shallots, garlic, lemongrass, lime leaves, peppercorns and shrimp paste. Puree, adding water a tablespoon at a time, until the mixture forms a thick paste. Store covered in a cool dry place.

THAI LOBSTER CURRY

Steps:

• 1. Heat a large pot over medium heat. Add the oil. Add the leek, shallots, ginger, lemongrass and garlic and cook until leek and shallots are translucent. Add the mushroom and saute 2 minutes. Add the red curry paste, coriander, tumeric and brown sugar. Cook for 1 minute
• 2. Add the tomato juice and deglaze the pot scraping any bits from the bottom. Stir in the coconut milk and 1 cup water and bring to a simmer. Add the snow peas and fish sauce.
• 3. Stir in the lobster meat and let cook for 2 minutes. Add the lime juice. Taste and adjust for seasoning.
• 4. Cook the rice noodles according to package directions. Drain. Place noodles in bowls. Ladle the curry over the noodles and top with cilantro. Serve immediately.