Thai Lobster Curry
Thai Lobster Curry

Ingredients

Method

  • 3 tbsp quality Thai red curry paste
  • 200ml coconut milk
  • 1 tbsp fish sauce
  • 1 tbsp tamarind paste
  • 1 lime, juice only
  • 4 cooked lobster, meat cut into chunks
  • 2 tbsp coriander leaves, chopped
  • Cooked jasmine rice, to serve
  • Heat your wok, add the curry paste, and fry until just starting to change colour. Pour in the coconut milk, bring to a simmer and cook for 5 mins. Add the lime, pepper, tamarind, and fish sauce, and season with salt and pepper to taste.
  • Place the lobster meat in the curry sauce, and cook on a low heat until hot through. Serve with the cooked jasmine rice, and garnish with coriander and chilli.
20 mins
4 serving
This recipe pairs perfectly with the Gilbert & Gaillard Rosé 2019 from Languedoc, France.

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