Description
This Coconut Curry Lobster with Jasmine Rice is a delectable blend of tender lobster meat simmered in a rich and fragrant coconut curry sauce, infused with red curry paste, garlic, ginger, and fresh vegetables. Served alongside fluffy jasmine rice, this dish offers a perfect harmony of creamy, spicy, and tangy flavors that make for an impressive yet approachable seafood meal.
Ingredients
Scale
Lobster Curry
- 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
Jasmine Rice
- 1 ½ cups jasmine rice
- 3 cups water
- Pinch of salt
Instructions
- Prepare Jasmine Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, bring 3 cups of water and a pinch of salt to a boil. Add the rice, reduce heat to low, cover, and simmer for 15-18 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- Sauté Aromatics: Heat 1 tablespoon of vegetable oil in a large skillet or pan over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and grated ginger and cook for another 1 minute until fragrant.
- Add Curry Paste: Stir in 1-2 tablespoons of red curry paste, adjusting based on desired spice level, and cook for 1-2 minutes to release its flavors.
- Simmer Coconut Curry Sauce: Pour in the can of coconut milk and 1 cup of chicken or seafood broth. Add 2 tablespoons of fish sauce and 1 tablespoon of brown sugar. Stir well to combine and bring the mixture to a gentle simmer.
- Add Vegetables and Lobster: Add the sliced red bell pepper and snap peas (or green beans) to the pan. Cook for 3-4 minutes until the vegetables are just tender. Then add the chopped lobster meat, stirring gently to combine. Cook for another 2-3 minutes to heat the lobster through without overcooking.
- Finish and Garnish: Remove the pan from heat and squeeze fresh lime juice over the curry for brightness. Garnish with chopped fresh cilantro.
- Serve: Spoon the jasmine rice onto plates or bowls and ladle the coconut curry lobster over the top. Serve immediately for best flavor and texture.
Notes
- Adjust the amount of red curry paste depending on how spicy you like your curry.
- Use fresh lobster meat for the best texture and flavor; cooked lobster can be found pre-prepared to save time.
- You can substitute snap peas with green beans or other green vegetables of your choice.
- For a vegetarian version, substitute lobster with tofu or vegetables and use vegetable broth instead of seafood or chicken broth.
- Be careful not to overcook lobster pieces to maintain their tenderness.
