Coconut Lobster & Prawn Kari Recipe

Name: Coconut Lobster & Prawn Kari
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lobster, live; 450 g shrimp, medium peeled; 2 limes; 15 g butter; 1 onion, small finely chopped; 2 teaspoons gingerroot, fresh peeled and minced; ¼ teaspoon cayenne pepper; 2 teaspoons Madras curry powder; 400 ml coconut milk; 1 carrot, medium shredded; ½ teaspoon salt; 60 g snow peas; 15 g sweet basil, fresh finely chopped

Servings: persons

1 lobster, live
450 g shrimp, medium peeled
2 limes
15 g butter
1 onion, small finely chopped
2 teaspoons gingerroot, fresh peeled and minced
¼ teaspoon cayenne pepper
2 teaspoons Madras curry powder
400 ml coconut milk
1 carrot, medium shredded
½ teaspoon salt
60 g snow peas
15 g sweet basil, fresh finely chopped

1
Cook lobster and dice tail meat.
2
Cut the zest from a lime, squeeze juice from the two and keep apart.
3
Melt butter in a 3 liter pot at medium heat, add onions and cook 5 minutes stirring often, add ginger, cayenne pepper & Madras curry powder, cook for 30 secs.
4
Add coconut milk, carrots, salt, lemon zest and bring to a boil.
5
Add lobster, shrimps, lemon juice and snow peas heating them in the sauce.
6
Remove from heat and mix in sweet basil.
7
Serve over Jazmin Rice.

250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lobster, live, 450 g shrimp, medium peeled, 2 limes, 15 g butter, and more.

Yes, Coconut Lobster & Prawn Kari falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Lobster & Prawn Kari

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