THAI LOBSTER CURRY

Thai Lobster Curry image

Provided by barbara lentz

Categories Seafood

Time 30m

Number Of Ingredients 17

3 Tbsp vegetable oil
1 small leek white and tender green parts only washed and thinly sliced
1 medium shallot chopped
2 Tbsp each minced ginger and lemongrass
4 clove garlic minced
1/2 c shiitake mushrooms sliced
1 Tbsp red curry paste
1/2 tsp each ground coriander and ground turmeric
1/4 c brown sugar
1 c tomato juice
14 oz can coconut milk
1/2 c snow peas trimmed
1 tsp fish sauce
2 c lobster meat. 1 whole lobster broken down and cut up.
1 Tbsp fresh lime juice
1/2 c fresh cilantro
8 oz rice noodles

Steps:

1. Heat a large pot over medium heat. Add the oil. Add the leek, shallots, ginger, lemongrass and garlic and cook until leek and shallots are translucent. Add the mushroom and saute 2 minutes. Add the red curry paste, coriander, tumeric and brown sugar. Cook for 1 minute
2. Add the tomato juice and deglaze the pot scraping any bits from the bottom. Stir in the coconut milk and 1 cup water and bring to a simmer. Add the snow peas and fish sauce.
3. Stir in the lobster meat and let cook for 2 minutes. Add the lime juice. Taste and adjust for seasoning.
4. Cook the rice noodles according to package directions. Drain. Place noodles in bowls. Ladle the curry over the noodles and top with cilantro. Serve immediately.