ERAWAN'S RED CURRY LOBSTER

Erawan's Red Curry Lobster image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 22

1/2 cup unsweetened coconut cream, see Cook's Note
2 tablespoons red curry paste, recipe follows
1 1/3 cup coconut milk, see Cook's Note
6 Thai eggplant, cut in chunks* (See Cook's Note)
2 tablespoons fish sauce*
1/4 teaspoon kosher salt
1 1/3 teaspoons sugar
5 kaffir lime leaves, torn into small pieces*
12 to 14 ounces cooked lobster meat, coarsely chopped
1/3 cup basil leaves
2 red finger hot chiles, thinly sliced, for garnish*
Serving suggestion: steamed rice
1 tablespoon coriander seeds
1 teaspoon cumin seeds
15 dried birds-eye chiles, soaked in hot water for 15 minutes
3 tablespoons finely chopped shallots
4 tablespoons finely chopped garlic
2 tablespoons thinly sliced fresh lemongrass
3 kaffir lime leaves, minced
20 black peppercorns
1 teaspoon dried shrimp paste*
Water

Steps:

Bring the coconut cream to a simmer over medium heat in a large, deep skillet or Dutch oven. Add the red curry paste and simmer, stirring, for several minutes. Add the coconut milk, simmer for 1 to 2 minutes then add the eggplant, fish sauce, salt, sugar and kaffir lime leaves. Simmer the curry until the eggplant is soft and cooked, about 15 minutes. Add the lobster and basil and heat through. Spoon the curry into a serving bowl, garnish with sliced chiles and serve with rice.
Toast the coriander and cumin seeds in a small pan over very low heat until fragrant, about 5 minutes. In a spice grinder or mortar, grind the seeds to a fine powder. Transfer the spice powder to a blender. Add the chiles, shallots, garlic, lemongrass, lime leaves, peppercorns and shrimp paste. Puree, adding water a tablespoon at a time, until the mixture forms a thick paste. Store covered in a cool dry place.