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1
*Available at Asian markets
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2
Bring the coconut cream to a simmer over medium heat in a large, deep skillet or Dutch oven.
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3
Add the red curry paste and simmer, stirring, for several minutes.
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4
Add the coconut milk, simmer for 1 to 2 minutes then add the eggplant, fish sauce, salt, sugar and kaffir lime leaves.
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5
Simmer the curry until the eggplant is soft and cooked, about 15 minutes.
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6
Add the lobster and basil and heat through.
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7
Spoon the curry into a serving bowl, garnish with sliced chiles and serve with rice.
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Cook's Note: Coconut cream and milk are produced by pureeing coconut with an equal amount of hot water.
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9
The mixture is then squeezed through a fine cloth.
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The resulting liquid will clearly separate with the cream rising to the top.
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One coconut yields approximately 1 cup of cream.
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12
The amount of milk will vary slightly and can be increased by squeezing the pureed coconut with a little additional hot water.
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13
1 tablespoon coriander seeds
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1 teaspoon cumin seeds
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15
15 dried birds-eye chiles, soaked in hot water for 15 minutes
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3 tablespoons finely chopped shallots
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4 tablespoons finely chopped garlic
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2 tablespoons thinly sliced fresh lemongrass
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3 kaffir lime leaves, minced
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20 black peppercorns
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1 teaspoon dried shrimp paste*
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22
Water
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23
*Available at Asian markets
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Toast the coriander and cumin seeds in a small pan over very low heat until fragrant, about 5 minutes.
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25
In a spice grinder or mortar, grind the seeds to a fine powder.
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Transfer the spice powder to a blender.
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Add the chiles, shallots, garlic, lemongrass, lime leaves, peppercorns and shrimp paste.
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Puree, adding water a tablespoon at a time, until the mixture forms a thick paste.
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29
Store covered in a cool dry place.
