Best 5 Spicy Coconut Curried Lobster On A Bed Of Jasmine Rice Recipes

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If you're in search of a tantalizing culinary journey, look no further than this tantalizing recipe for "Spicy Coconut Curried Lobster on a Bed of Jasmine Rice." This dish is a symphony of flavors and textures, sure to ignite your taste buds and transport you to a tropical paradise. The combination of succulent lobster, aromatic coconut curry, and fluffy jasmine rice creates a harmonious balance that will leave you craving more. Whether you're an experienced chef or a home cook looking to impress your loved ones, this recipe will guide you through the process of creating a restaurant-quality meal that will be the star of your next dinner party or special occasion. So, prepare to embark on a culinary adventure as we delve into the tantalizing world of "Spicy Coconut Curried Lobster on a Bed of Jasmine Rice."

Check out the recipes below so you can choose the best recipe for yourself!

COCONUT RED CURRY WITH SAUTéED BOK CHOY AND JASMINE COCONUT RICE



Coconut Red Curry with Sautéed Bok Choy and Jasmine Coconut Rice image

Provided by Anne Burrell

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 18

Kosher salt
Ice
2 pieces bok choy, stems thinly sliced and leaves left whole
6 tablespoons extra-virgin olive oil, plus more as needed
4 cloves garlic, minced
1-inch piece ginger, grated
1 cup jasmine rice, rinsed and drained
Two 13-ounce cans coconut milk
1/2 cup plus 1/3 cup chicken stock
1 small bunch cilantro, stems minced and leaves chopped, plus more whole leaves for garnish
1/2 yellow onion, sliced
2 scallions, thinly sliced on a bias, whites and greens separated
2 tablespoons red curry paste
2 tablespoons plus 1 teaspoon fish sauce
3 teaspoons palm sugar
Zest and juice of 1/2 lime
Two 5-ounce red snapper fillets, skin on
4 large shrimp, deveined and head on and tail on, but rest of shell removed

Steps:

  • Bring a medium pot of water to a boil and season generously with kosher salt; it should be as salty as the sea. Prepare an ice bath and season generously with kosher salt. Add the bok choy stems and leaves to the boiling water and cook for 1 to 2 minutes, until they're tender but still have a crunch. Remove the bok choy and immediately plunge into the ice bath and set aside. Drain the water - you can reserve the pot for the curry sauce!
  • To a medium saucepan, add 2 tablespoons of the olive oil, half of the garlic and half of the ginger. Turn on the heat to medium and cook, stirring occasionally, until softened and fragrant, 2 to 3 minutes. Add the rice and stir, making sure it's fully coated with the oil, garlic and ginger. Turn up the heat to medium-high and toast the rice for 1 to 2 minutes. Add 1 can of the coconut milk, 1/3 cup of the chicken stock and kosher salt to taste. Bring to a boil, then cover, reduce to a simmer and cook for 18 minutes. Turn off the pan and let sit, without opening the lid, for 10 minutes. Fluff the rice with a fork and fold in the chopped cilantro leaves.
  • To make the curry sauce, heat 2 tablespoons of the olive oil over medium-high heat in the same pot that was used to blanch the bok choy. Add the remaining garlic and ginger, the onion and minced cilantro stems. Cook until softened and fragrant, 2 to 3 minutes. Add the scallion whites, red curry paste, 2 tablespoons of the fish sauce and the palm sugar. Stir to combine and cook for 2 to 3 minutes. Stir in the remaining can of coconut milk and 1/2 cup chicken stock. Bring back up to a boil, then reduce to a simmer and allow to cook for 10 to 15 minutes, until reduced and slightly thickened. Add the lime juice and zest.
  • Pat the skin dry on the red snapper and sprinkle with kosher salt. Heat a large nonstick pan with the remaining 2 tablespoons olive oil over medium-high heat. Place the snapper skin-side down into the sauté pan. Place another oiled pan on top of the fish to weigh it down so the skin gets crispy. Cook until the skin is crisp, about 4 minutes, then remove the oiled pan on top and flip the fish. Cook for another 2 minutes, then remove from the pan onto a sheet tray skin-side up. Add the shrimp and cook 2 minutes per side, until pink, then remove from the pan. Add a bit more olive oil to the pan, then add the bok choy and the remaining 1 teaspoon fish sauce. Stir to combine and sauté for 1 to 2 minutes to warm through.
  • Plate the rice and top with the sautéed bok choy. Place the fish and shrimp over the top of the bok choy. Spoon the red curry sauce around the rice, being careful not to cover the fish skin so it stays crispy. Garnish with the sliced scallion greens and cilantro leaves.

COCONUT CURRY JASMINE RICE



Coconut Curry Jasmine Rice image

I love rice, but sometimes plain white rice or rice cooked in broth just isn't enough - found this at myrecipes.com and am saving for when I'm in one of those moods. :)

Provided by Pinay0618

Categories     Rice

Time 25m

Yield 3 1/2 cups

Number Of Ingredients 10

1 1/4 tablespoons butter
1 small onion, chopped
2 teaspoons curry powder
1 cup jasmine rice
1/3 cup golden raisin
1 cup light coconut milk
1/2 cup vegetable broth
1/2 cup water
1/2 teaspoon salt
1 bay leaf

Steps:

  • Melt butter in a medium saucepan.
  • Add onion, and sauté until tender.
  • Add curry powder and rice; cook 2 minutes.
  • Stir in remaining ingredients.
  • Bring to a boil; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove bay leaf.
  • *Note: Equal parts regular coconut milk and water may be substituted for light coconut milk.

Nutrition Facts : Calories 297.5, Fat 4.9, SaturatedFat 2.8, Cholesterol 11.2, Sodium 484.3, Carbohydrate 58.7, Fiber 2.8, Sugar 9.5, Protein 4.9

SAVORY COCONUT RICE



Savory Coconut Rice image

I love coconut rice, especially as a side for spicy grilled meats, but when I order it out, it's usually too sweet for my tastes, and more closely resembles dessert than a side dish. So, I decided to create a more savory version at home, which I eventually did, after a few short decades of testing.

Provided by Chef John

Categories     Side Dish     Rice Side Dish Recipes

Time 37m

Yield 4

Number Of Ingredients 9

1 ½ cups jasmine or long-grain white rice
1 teaspoon finely grated fresh ginger
½ teaspoon red chili flakes
¼ teaspoon ground turmeric
1 teaspoon kosher salt
1 cup water
1 (14 ounce) can coconut milk (not coconut cream)
1 bay leaf
¼ cup toasted coconut for garnish

Steps:

  • Place rice in a heavy-bottomed saucepan. Add grated ginger, kosher salt, red chili flakes, and turmeric. Pour in water and coconut milk. Whisk until mixture is well combined (do not stir again).
  • Place pan over medium-high heat and bring to a simmer. When mixture starts to bubble and reaches a low simmer, place bay leaf on the surface, cover tightly, and reduce heat to low. Cook for 18 minutes without taking off the lid. Remove pan from heat and let sit 5 minutes, covered. Fluff rice with a fork.

Nutrition Facts : Calories 535.1 calories, Carbohydrate 67.1 g, Fat 27.7 g, Fiber 3 g, Protein 7.6 g, SaturatedFat 24.5 g, Sodium 500 mg, Sugar 5.4 g

LOBSTER CURRY



Lobster Curry image

Cape Malays were the first to braise lobster in spices, which resulted in this delicious curry, for which many variations exist. Earlier writers specify tamarind juice; more recently this has been replaced by lemon juice. For a simpler recipe, use lobster tails instead of whole lobsters and omit the first step in the method.

Provided by Lannice Snyman

Categories     Garlic     Onion     Shellfish     Tomato     Sauté     Yogurt     Lobster     Spice     Fall     Simmer

Yield Makes 4 servings

Number Of Ingredients 16

4 lobsters
250 ml (1 cup) Fish Stock
vegetable oil
12 pickling onions, peeled
10 ml (2 teaspoons) crushed garlic
1-2 fresh chillies, finely sliced and seeded
4-5 curry leaves
5 ml (1 teaspoon) ground cumin
5 ml (1 teaspoon) ground coriander
2 ml (1/2 teaspoon) turmeric
1 ml (1/4 teaspoon) ground cardamom
1 stick cinnamon
4 large, ripe tomatoes blanched, skinned, and chopped
lemon juice
salt, milled black pepper
60 ml (1/4 cup) plain yoghurt (optional)

Steps:

  • Kill the lobsters by plunging the tip of a large sharp knife straight down behind the lobsters' eyes. Separate tails from bodies. Wash well. Cut off fanned tail shells; set aside. Pull out the alimentary canal. Slice tails through lengthwise (first snip through the under-shell with scissors).
  • Bring the fish stock to the boil in a large saucepan, add lobster bodies and tail fans and boil for 6 minutes (no longer or you will overcook the legs). Remove from the pot. Pull off legs and claws, cover and set aside with the tail fans (they will later decorate the completed dish). Strain and retain the stock for the sauce.
  • Heat a little oil in a large saucepan and lightly cook the lobster tail pieces for about 1 minute. Set aside.
  • Lightly brown the onions and garlic in the same pot (add extra oil if necessary), then add the chilli, curry leaves, cumin, coriander, turmeric, cardamom and cinnamon. Sizzle the spices for about 30 seconds, then add the chopped tomato, lemon juice, stock and a little salt and pepper. Cover and simmer for about 10 minutes.
  • Just before serving return the lobster to the sauce and simmer for 2-3 minutes until cooked. Add the yoghurt and heat through. Tip into a warm bowl, or serve directly from the pan. Garnish with the reserved tail fans and legs, and serve with Yellow Rice and Quince Sambal.

JASMINE RICE WITH COCONUT & CHERRIES



Jasmine Rice with Coconut & Cherries image

Our favorite coconut jasmine rice deserves a bit of color and sweetness. We add cherries, peanuts and orange zest. That does the trick. -Joy Zacharia, Clearwater, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 8

2-1/2 cups water
1 tablespoon olive oil
3/4 teaspoon salt
1-1/2 cups uncooked jasmine rice
1/3 cup dried cherries
1/4 cup chopped salted peanuts
1 teaspoon grated orange zest
1/4 cup sweetened shredded coconut, toasted

Steps:

  • In a large saucepan, bring water, oil and salt to a boil. Stir in rice; return to a boil, stirring once. Reduce heat; simmer, covered, until water is absorbed, 15-17 minutes., Stir in cherries, peanuts and orange zest; let stand, covered, 10 minutes. Sprinkle with coconut.

Nutrition Facts : Calories 291 calories, Fat 7g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 332mg sodium, Carbohydrate 50g carbohydrate (8g sugars, Fiber 1g fiber), Protein 6g protein.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the final flavor of the dish.
  • Don't be afraid to experiment with different flavors. This recipe is a great starting point, but you can easily customize it to your own taste. Try adding different spices, herbs, or vegetables.
  • Be careful not to overcook the lobster. Lobster is a delicate seafood, so it's important to cook it quickly and carefully. Overcooked lobster will be tough and chewy.
  • Serve the curry immediately. This dish is best enjoyed fresh out of the pot. Leftovers can be stored in the refrigerator for a few days, but the flavor will be best the day it's made.

Conclusion:

Spicy coconut curried lobster on a bed of jasmine rice is a delicious and elegant dish that's perfect for a special occasion. It's easy to make, but it's sure to impress your guests. So next time you're looking for a seafood dish that's both flavorful and impressive, give this recipe a try. You won't be disappointed.

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