Red Curry Of Lobster And Pineapple Recipe

Name: Red Curry Of Lobster And Pineapple
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 14-ounce can unsweetened coconut milk; 2 tablespoons red curry paste; 1 1/2 tablespoons fish sauce (; ); 1 (packed) tablespoon grated palm sugar (jaggery) or light brown sugar; 8 ounces Chinese long beans or green beans, ends trimmed; 4 slices peeled fresh ginger; 2 kaffir lime leaves or grated zest of 1 lime; 1 1/2 teaspoons tamarind paste; 1 1/2 cups bite-size cubes peeled fresh pineapple (about 1/4 of a pineapple); Two 8-ounce uncooked lobster tails in the shell, split lengthwise; 1/2 cup fresh basil leaves; Salt; Hot steamed rice, for serving

Servings: persons

One 14-ounce can unsweetened coconut milk
2 tablespoons red curry paste
1 1/2 tablespoons fish sauce (
)
1 (packed) tablespoon grated palm sugar (jaggery) or light brown sugar
8 ounces Chinese long beans or green beans, ends trimmed
4 slices peeled fresh ginger
2 kaffir lime leaves or grated zest of 1 lime
1 1/2 teaspoons tamarind paste
1 1/2 cups bite-size cubes peeled fresh pineapple (about 1/4 of a pineapple)
Two 8-ounce uncooked lobster tails in the shell, split lengthwise
1/2 cup fresh basil leaves
Salt
Hot steamed rice, for serving

1
Simmer 1/4 cup of the coconut milk in a heavy large saucepan over medium heat for 5 minutes, or until the oil separates from the milk. Stir in the curry paste and cook for 1 minute. Add the fish sauce and sugar and cook for 2 minutes, stirring constantly, or until the mixture darkens and thickens. Add the green beans and stir to coat. Add the remaining coconut milk and stir to scrape up the browned bits on the bottom of the pan. Stir in the ginger, lime leaves, and tamarind paste. Add the pineapple and simmer for 3 minutes, stirring occasionally, or until the sauce reduces and thickens slightly and the beans are crisp-tender. Add the lobster and basil leaves and cook for 4 minutes, or until the lobster is just cooked through.
2
Discard the ginger and lime leaves. Season the curry with salt to taste. Transfer one half lobster tail to each warmed serving bowl, and spoon the curry over it. Serve the steamed rice on the side.

203

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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

You need 14 ingredients. The key ingredients include: One 14-ounce can unsweetened coconut milk, 2 tablespoons red curry paste, 1 1/2 tablespoons fish sauce (, ), and more.

Yes, Red Curry Of Lobster And Pineapple 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.

That's it — enjoy your meal!

Red Curry Of Lobster And Pineapple

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions