Even though this red curry is expensive because of the lobster, it is an excellent choice for special occasions. You can use large prawns or crab halves if you like. Also, you can make the sauce and serve it with barbecued lobster halves.
- Yield: 4 Servings
- 2 fl oz ¼ cup (60 ml) coconut cream
- 2 tablespoons red curry paste or bought paste
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar (jaggery)
- 9 fl oz 1 cup (250 ml) coconut milk
- 7 oz (200 g) fresh pineapple, cut into bite-sized wedges
- 11 oz (300 g) lobster tail meat
- 3 makrut (kaffir) lime leaves, 2 roughly torn and 1 shredded
- 1 tablespoon tamarind purée
- 2 oz 1 cup (50 g) Thai sweet basil leaves, for garnish
- 1 large red chilli, thinly sliced, for garnish
How to Make It
- Put the coconut cream in a wok or saucepan and simmer over medium heat for about 5 minutes, or until the cream separates and a layer of oil forms on the surface. Stir the cream if it starts to brown around the edges.
- Add the curry paste, stir well to combine and cook until fragrant. Add the fish sauce and sugar and stir to combine. Cook for 4–5 minutes, stirring constantly. The mixture should darken.
- Stir in the coconut milk and the pineapple and simmer for 6–8 minutes to soften the pineapple. Add the lobster tail meat, makrut lime leaves, tamarind purée and basil leaves. Cook for another 5–6 minutes, or until the lobster is firm. Serve with basil leaves and sliced chilli on top.