Thai Red Lobster Curry With Chinese Black Rice

Name: Thai Red Lobster Curry With Chinese Black Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs fresh lobster meat; 2 tablespoons Thai red curry paste; 2 (350 g) cans coconut milk; 1 teaspoon fish sauce; 200 g shiitake mushrooms, sliced; 5 -6 garlic cloves, peeled & left whole; 1 red pepper, deseeded & diced; 10 baby carrots, blanched; 2 large broccoli florets, halved & blanched; 200 g frozen peas, blanched; 1/2 cup chinese black rice; butter; freshly ground sea salt; freshly ground mixed peppercorn; olive oil; 1 lobster head, to garnish; shredded Thai basil, to garnish

Servings: persons

1 1/2 lbs fresh lobster meat
2 tablespoons Thai red curry paste
2 (350 g) cans coconut milk
1 teaspoon fish sauce
200 g shiitake mushrooms, sliced
5 -6 garlic cloves, peeled & left whole
1 red pepper, deseeded & diced
10 baby carrots, blanched
2 large broccoli florets, halved & blanched
200 g frozen peas, blanched
1/2 cup chinese black rice
butter
freshly ground sea salt
freshly ground mixed peppercorn
olive oil
1 lobster head, to garnish
shredded Thai basil, to garnish

1
Please bear-in-mind, these are just approximations. you can vary the ingredients & cooking times to vary your taste.
2
firstly, peel the garlic cloves, but leave whole. place the peeled garlic cloves onto an oven tray, drizzle with a little olive oil & place in a pre-heated oven - 180degrees; gas mark 4 - for 15-20 minutes approx', or until the garlic has become golden & caramelised.
3
next, prepare the thai red curry sauce. in a large, non-stick saucepan, heat up a little olive oil until hot. add the thai red curry paste to the pan & stir. add the tins of coconut milk & the fish sauce & stir well. bring the sauce to the boil & then reduce the heat. simmer uncovered for 15-20 minutes approx', or until the sauce has reduced & thickened.
4
whilst the sauce is thickening, in a large non-stick frying pan, saute off the shitaki mushrooms, roasted garlic cloves, diced red pepper, baby carrots, halved broccoli florets & the peas in a little olive oil, for 3 minutes approx'.
5
add the fresh lobster meat & continue to saute for a further 3-5 minutes approximately.
6
add the thickened sauce to the lobster & vegetables in the pan & season to taste. stir well & then bring to the boil. reduce the heat once again & then simmer for a further 5 minutes approx', or until the lobster meat has been lightly poached in the sauce.
7
to serve, stir a knob of butter through the cooked chinese black rice - cooked using instructions on the packet - until thoroughly melted through. place the rice into a rammekin dish & press down firmly to mould the shape. out-turn the rice onto the centre of a warmed serving bowl. pour the thai red lobster curry around the rice.
8
garnish with a lobster head placed on top of the rice & a dusting of shredded thai basil.

479

kcal

Calories

Fat

101

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 1/2 lbs fresh lobster meat, 2 tablespoons Thai red curry paste, 2 (350 g) cans coconut milk, 1 teaspoon fish sauce, and more.

Yes, Thai Red Lobster Curry With Chinese Black Rice 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!