SPICY COCONUT CURRIED LOBSTER ON A BED OF JASMINE RICE
Steps:
- In a large saucepan, heat the olive oil over medium-high heat. Sweat the peppers and onion in the olive oil until they become tender, about 5 to 7 minutes. Add the curry paste, fish stock, and coconut milk to the pan, reduce the heat to a simmer, and cook for approximately 20 minutes. Add the lobster meat to the pan and simmer for another 20 minutes, letting the mixture reduce.
- Add the milk, butter, pineapple chunks, salt and sugar to the pan and stir with a wooden spoon to combine. Finally, add the scallions and cilantro to the pan and simmer for 2 more minutes. Serve on a bed of jasmine rice and garnish with chopped cilantro and toasted coconut.
- Bring just enough water to cover the rice to a boil in a medium sized pot over high heat. Add the rice to the pot, lower the heat to medium-low, and cover with a lid. Steam the rice until it is cooked through yet still firm, about 15 minutes. Drain off the excess water, and season with salt, pepper, sugar and coconut, to taste.
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Darren HutZler
[email protected]This dish looks delicious! I can't wait to try it.
Nico Jones
[email protected]I'm not a huge fan of lobster, but this dish was surprisingly good. The curry sauce was very flavorful and the lobster was cooked perfectly.
Brenda Needham
[email protected]This recipe is a keeper! The coconut curry sauce is so flavorful and creamy. I served it over jasmine rice and it was the perfect combination.
Ela Ponce
[email protected]I made this dish last night and it was a hit with my family! The flavors were amazing and the lobster was cooked perfectly. I will definitely be making this again.