Coconut Curry Lobster with Jasmine Rice 🦞🥥🍚
Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the Coconut Curry Lobster
2 lobster tails, shelled and cut into bite-sized pieces
1 tablespoon vegetable oil
1 onion, diced
3 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons red curry paste (adjust for heat)
1 can (14 oz) coconut milk
1 tablespoon fish sauce
1 tablespoon lime juice
Salt to taste
Fresh cilantro, chopped (for garnish)
For the Jasmine Rice
1 cup jasmine rice
2 cups water
Salt to taste
Instructions
Cook the Jasmine Rice
Prepare Rice: In a pot, combine jasmine rice, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until rice is cooked. Remove from heat and let it sit covered for 5 minutes.
Make the Coconut Curry Lobster
Sauté Aromatics: In a large skillet, heat vegetable oil over medium heat. Add diced onion and cook until translucent, about 5 minutes. Stir in minced garlic and ginger, cooking for another minute until fragrant.
Add Curry Paste: Stir in the red curry paste and cook for about 1 minute to toast the spices.
Incorporate Coconut Milk: Pour in the coconut milk, fish sauce, and lime juice. Bring to a gentle simmer.
Add Lobster: Carefully add the lobster pieces to the skillet. Cook for about 5-7 minutes, or until the lobster is cooked through and opaque. Adjust seasoning with salt if needed.
Serve
Plate the Dish: Fluff the jasmine rice and serve it in bowls. Top with the coconut curry lobster.
Garnish: Sprinkle fresh cilantro on top for added flavor.
Tips and Variations
Add Veggies: Include vegetables like bell peppers or snap peas for extra nutrition.
Adjust Spice: Increase the amount of curry paste for a spicier dish.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Enjoy your Coconut Curry Lobster with Jasmine Rice! 🍽️