Description
A luxurious and flavorful dish that combines tender lobster meat with a creamy coconut curry sauce, served over fragrant jasmine rice. Perfect for special occasions or a delightful weeknight treat!
Ingredients
Scale
For the Coconut Curry Lobster:
- 2 lobsters (about 1 ½ lbs each), cooked and meat removed from shells, chopped into bite-sized pieces
- 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
- 1 red bell pepper, sliced
- 1 cup snap peas or green beans
- Juice of 1 lime
- Fresh cilantro, for garnish
For the Jasmine Rice:
- 1 ½ cups jasmine rice
- 3 cups water
- Pinch of salt
Instructions
- Prepare the Jasmine Rice:
Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice, water, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the rice is cooked and water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. - Make the Coconut Curry Lobster:
In a large skillet or wok, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant. Add the red curry paste and stir well, cooking for about 1 minute to release its flavors. Pour in the coconut milk and chicken or seafood broth, stirring to combine. Add fish sauce and brown sugar, mixing until dissolved. Bring the mixture to a gentle simmer, then add the sliced red bell pepper and snap peas (or green beans). Cook for 5-7 minutes until the vegetables are tender-crisp. - Add the Lobster:
Gently fold in the chopped lobster meat, allowing it to heat through for about 2-3 minutes. Squeeze in the lime juice and stir to combine. Taste and adjust seasoning if necessary. - Serve:
Fluff the jasmine rice with a fork and divide it among serving plates. Top with the coconut curry lobster and vegetables. Garnish with fresh cilantro.
Notes
- Adjust the amount of red curry paste based on your spice preference.
- For added heat, consider serving with chili flakes or hot sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: main course
- Method: Stovetop
- Cuisine: thai
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 4g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 19g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 140mg