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1
In a large saucepan, heat the olive oil over medium-high heat.
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2
Sweat the peppers and onion in the olive oil until they become tender, about 5 to 7 minutes.
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3
Add the curry paste, fish stock, and coconut milk to the pan, reduce the heat to a simmer, and cook for approximately 20 minutes.
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4
Add the lobster meat to the pan and simmer for another 20 minutes, letting the mixture reduce.
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5
Add the milk, butter, pineapple chunks, salt and sugar to the pan and stir with a wooden spoon to combine.
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6
Finally, add the scallions and cilantro to the pan and simmer for 2 more minutes.
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7
Serve on a bed of jasmine rice and garnish with chopped cilantro and toasted coconut.
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8
A viewer, who may not be a professional cook, provided this recipe.
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9
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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10
Water
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11
2 cups jasmine rice
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12
1 teaspoon kosher salt
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13
1 teaspoon freshly ground black pepper
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14
1 teaspoon sugar
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15
Toasted coconut, to taste
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16
Bring just enough water to cover the rice to a boil in a medium sized pot over high heat.
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17
Add the rice to the pot, lower the heat to medium-low, and cover with a lid.
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18
Steam the rice until it is cooked through yet still firm, about 15 minutes.
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19
Drain off the excess water, and season with salt, pepper, sugar and coconut, to taste.
