Coconut Curry Lobster with Jasmine Rice

Coconut Curry Lobster with Jasmine Rice
Ingredients:
For the Coconut Curry Lobster:

2 lobster tails, split and meat cut into chunks
1 tbsp coconut oil
1 onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, minced
1-2 tbsp red curry paste (adjust to taste)
1 can (14 oz) coconut milk
1/2 cup chicken broth
1 tbsp fish sauce
1 tbsp brown sugar
1 red bell pepper, sliced
1 cup snap peas
Juice of 1 lime
Fresh cilantro, chopped (for garnish)
Salt and black pepper to taste
For the Jasmine Rice:

1 cup jasmine rice
1 1/2 cups water
1/2 tsp salt
Directions:
For the Jasmine Rice:

Rinse the jasmine rice under cold water until the water runs clear.
In a medium saucepan, bring 1 1/2 cups of water to a boil. Add the rinsed rice and salt.
Reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender and water is absorbed. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
For the Coconut Curry Lobster:

In a large skillet or wok, heat the coconut oil over medium heat.
Add the chopped onion and cook for 3-4 minutes, or until softened. Stir in the minced garlic and ginger and cook for another 1 minute.
Add the red curry paste and cook for 2 minutes to release its flavors.
Pour in the coconut milk and chicken broth, stirring to combine. Add the fish sauce and brown sugar, and bring to a simmer.
Add the lobster chunks and cook for 5-7 minutes, or until the lobster is cooked through and opaque.
Stir in the red bell pepper and snap peas, and cook for an additional 2-3 minutes, or until vegetables are tender.
Remove from heat and stir in the lime juice. Season with salt and black pepper to taste.
Serve the coconut curry lobster over a bed of jasmine rice, garnished with chopped fresh cilantro.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 600 kcal | Servings: 4 servings

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