Thai Red Curry With Fresh Lobster

Ingredients
    Main Ingredients
  • 1 lb Fresh Lobster (Whole lobster, cooked and meat removed)
  • 2 cups Coconut Milk (Full-fat for creaminess)
  • 3 tbsp Red Curry Paste (Adjust based on spice preference)
  • 1 tbsp Fish Sauce (Adds umami depth)
  • 1 tbsp Palm Sugar (Balances flavors)
  • 1 cup Vegetables (Sliced bell peppers, bamboo shoots, or baby corn)
  • 1/4 cup Thai Basil Leaves (For a fresh herbal aroma)
  • 2 tbsp Vegetable Oil (For sautéing)
    • Garnish
  • 1 tbsp Lime Juice (Adds a zesty kick)
  • 1 tbsp Red Chili (Sliced for heat)
  • 1 tbsp Cilantro (Freshness and color)
    • Optional
  • 1 tbsp Shrimp Paste (For extra depth of flavor)
Instructions
    Preparing the Lobster
  1. 1
    Prepping the LobsterBoil a pot of water, add the live lobster, and cook for about 8-10 minutes until the shell turns bright red. Remove from water and let it cool. Once cooled, remove the meat from the shell and chop into bite-sized pieces.
  2. 2
    Saving the FlavorSave the lobster shells for making a flavorful broth. Crush the shells and set aside.
    3. Making the Thai Red Curry
  3. 3
    Sautéing AromaticsIn a pan, heat coconut oil over medium heat. Add red curry paste and stir until fragrant. Add minced garlic, ginger, and lemongrass. Sauté until aromatic.
  4. 4
    Creating the BasePour in coconut milk and vegetable broth. Add the saved lobster shells for extra depth of flavor. Simmer for 15-20 minutes to infuse the broth.
  5. 5
    Adding the LobsterStrain the broth to remove the lobster shells. Add the chopped lobster meat into the broth. Simmer for an additional 5 minutes to let the flavors meld together.
  6. 6
    Finishing TouchesStir in fish sauce, sugar, and lime juice. Add sliced red bell pepper, bamboo shoots, and Thai basil leaves. Cook for a few more minutes until the vegetables are tender.
    7. Serving and Enjoying
  7. 7
    Plating and GarnishingServe the Thai red curry with fresh lobster hot over steamed jasmine rice. Garnish with more Thai basil leaves and a slice of lime for an extra burst of flavor.
  8. 8
    Savoring the MealDelight in the rich and aromatic flavors of the Thai red curry with tender lobster meat. Enjoy the perfect balance of spicy, savory, and slightly sweet notes in each bite.

Nutrition Facts

Servings 4

Serving Size 1

Amount Per Serving
Calories 320kcal
% Daily Value *
Total Fat 28g44%
Saturated Fat 20g100%
Cholesterol 115mg39%
Sodium 840mg35%
Potassium 780mg23%
Total Carbohydrate 14g5%
Dietary Fiber 3g12%
Sugars 6g
Protein 29g58%
Net Carb 11g

* Percent Daily Values are based on a 2,000-calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • For a spicier curry, add more red curry paste or fresh red chilies.
  • Adjust the consistency of the curry by adding more coconut milk for a lighter sauce or simmering longer for a thicker consistency.
  • Feel free to customize the vegetables in the curry based on your preferences or what's in season.
  • To make the curry ahead of time, prepare the sauce without the lobster and store it in the refrigerator. Add the lobster and simmer just before serving to prevent overcooking.
  • Serve the Thai red curry with steamed jasmine rice or noodles for a complete meal.
  • Garnish with fresh cilantro, Thai basil, sliced red chilies, and a squeeze of lime for a burst of fresh flavors.
  • This curry pairs well with a crisp white wine or a light lager to complement the spicy and savory notes.
Read it online: https://simplydeliciousbites.com/recipe/thai-red-curry-with-fresh-lobster/

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