Real Recipes From Real Home Cooks ®

thai lobster curry

Recipe by
barbara lentz
beulah, MI

Threw this together with some items on hand and it was delicious

yield 2 -4
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For thai lobster curry

  • 3 Tbsp
    vegetable oil
  • 1 sm
    leek white and tender green parts only washed and thinly sliced
  • 1 md
    shallot chopped
  • 2 Tbsp
    each minced ginger and lemongrass
  • 4 clove
    garlic minced
  • 1/2 c
    shiitake mushrooms sliced
  • 1 Tbsp
    red curry paste
  • 1/2 tsp
    each ground coriander and ground turmeric
  • 1/4 c
    brown sugar
  • 1 c
    tomato juice
  • 14 oz
    can coconut milk
  • 1/2 c
    snow peas trimmed
  • 1 tsp
    fish sauce
  • 2 c
    lobster meat. 1 whole lobster broken down and cut up.
  • 1 Tbsp
    fresh lime juice
  • 1/2 c
    fresh cilantro
  • 8 oz
    rice noodles

How To Make thai lobster curry

  • 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.

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