Ingredients:
For the Lobster and Coconut Curry:
4 lobster tails
Pro Tip: Make sure the lobster tails are fresh or properly thawed if frozen. You can buy them pre-shelled for convenience.
2 tablespoons olive oil or coconut oil
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon red curry paste ️
Pro Tip: You can adjust the curry paste amount to control the spice level.
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 (14 oz) can coconut milk
1 cup chicken or vegetable broth
1 tablespoon fish sauce (or soy sauce for a milder flavor)
1 tablespoon lime juice
Salt and pepper, to taste
1 teaspoon brown sugar (optional)
For the Jasmine Rice:
1 cup jasmine rice
2 cups water
Pinch of salt
For Garnishing (optional):
Fresh cilantro, chopped
Lime wedges
Red chili slices (optional, for extra heat) ️
Instructions:
1. Cook the Jasmine Rice:
Rinse the rice:
Rinse the jasmine rice under cold water until the water runs clear. This helps remove excess starch and keeps the rice from being too sticky.
Cook the rice:
In a medium saucepan, combine the rinsed rice, water, and a pinch of salt. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the water is absorbed.
Remove from heat and let it sit, covered, for 5 minutes before fluffing it with a fork.
2. Prepare the Lobster:
Prep the lobster tails:
If using whole lobster tails, use kitchen scissors to cut through the top shell and gently pull apart the lobster meat, leaving it attached at the end.
Use a sharp knife to cut the lobster meat into bite-sized pieces.
Cook the lobster:
In a large skillet, heat the olive oil (or coconut oil) over medium-high heat.
Add the lobster pieces and cook for 2-3 minutes until just opaque and slightly golden. Be careful not to overcook the lobster, as it can become tough.
Remove the lobster from the skillet and set aside.
3. Prepare the Coconut Curry Sauce:
Sauté the aromatics:
In the same skillet, add a bit more oil if needed. Sauté the onion over medium heat for about 4-5 minutes until softened and translucent.
Add the garlic and ginger, and cook for another 1 minute until fragrant.
Add the curry paste and spices:
Stir in the red curry paste, turmeric, cumin, and coriander. Cook for 1-2 minutes to toast the spices and release their aroma. ️
Add liquids:
Pour in the coconut milk and chicken broth, and stir to combine. Bring the sauce to a simmer, letting it cook for about 5-7 minutes, or until it thickens slightly.
Season the sauce:
Add the fish sauce, lime juice, and brown sugar (if using) to the sauce, stirring to incorporate. Taste and adjust the seasoning with salt and pepper to your liking.
4. Combine the Lobster and Curry Sauce:
Add the lobster back:
Return the cooked lobster pieces to the skillet, gently stirring them into the curry sauce. Simmer for another 2-3 minutes, just until the lobster is fully coated and heated through.
Taste and adjust:
Taste the curry and adjust the seasoning with more lime juice or fish sauce if needed.
5. Serve:
Plate the rice:
Spoon a serving of the fluffy jasmine rice onto each plate.
Top with lobster curry:
Spoon the coconut curry lobster mixture over the rice, ensuring you get plenty of the creamy curry sauce.
Garnish and serve:
Garnish with fresh cilantro, a squeeze of lime, and red chili slices if you like it spicy. ️
Serving Suggestions:
Vegetables: Serve with a side of steamed broccoli, sautéed spinach, or roasted vegetables to add color and texture to the dish.
Bread: Warm naan or crusty bread would be perfect for soaking up the rich coconut curry sauce.
Storage Tips:
Leftovers: Store any leftover lobster and curry sauce separately in airtight containers in the fridge for up to 2 days. The rice can be stored in a separate container.
Reheating: Reheat the lobster curry in a skillet over low heat, adding a little water or broth if the sauce has thickened too much. Reheat the rice in the microwave with a splash of water to keep it moist.
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