thai lobster curry
Threw this together with some items on hand and it was delicious
prep time
15 Min
cook time
15 Min
method
Stove Top
yield
2-4 serving(s)
Ingredients
- 3 tablespoons vegetable oil
- 1 small leek white and tender green parts only washed and thinly sliced
- 1 medium shallot chopped
- 2 tablespoons each minced ginger and lemongrass
- 4 cloves garlic minced
- 1/2 cup shiitake mushrooms sliced
- 1 tablespoon red curry paste
- 1/2 teaspoon each ground coriander and ground turmeric
- 1/4 cup brown sugar
- 1 cup tomato juice
- 14 ounces can coconut milk
- 1/2 cup snow peas trimmed
- 1 teaspoon fish sauce
- 2 cups lobster meat. 1 whole lobster broken down and cut up.
- 1 tablespoon fresh lime juice
- 1/2 cup fresh cilantro
- 8 ounces rice noodles
How To Make thai lobster curry
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Step 1Heat 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
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Step 2Add 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.
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Step 3Stir in the lobster meat and let cook for 2 minutes. Add the lime juice. Taste and adjust for seasoning.
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Step 4Cook the rice noodles according to package directions. Drain. Place noodles in bowls. Ladle the curry over the noodles and top with cilantro. Serve immediately.
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