Lobster Thai Red Curry
Lobster Thai Red Curry



  • 3 tbsp red curry paste
  • 200ml coconut milk
  • 1 tbsp Thai fish sauce
  • 1 tbsp tamarind paste
  • 1 lime, juice only
  • 1 tsp palm sugar
  • 4 cooked lobsters, split lengthways
  • 2 tbsp coriander leaves, chopped
  • Noodles or jasmine rice, to serve
  • Heat a wok and add the curry paste, then cook for a minute or two until fragrant. Pour in the coconut milk, bring to a simmer and cook for 5 mins, then add the tamarind, lime, sugar and fish sauce. Season with salt and pepper.
  • Carefully remove the lobster meat from the shells, and reserve the shells for serving. Cook the meat in the curry sauce for a few mins or until cooked through, then add the coriander and stir to combine. Spoon the meat back into the shells, drizzle with curry sauce and serve with rice or noodles
30 mins
4 serving

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