• Cooking Time: 25
  • Servings: 2
  • Preparation Time: 5



  • ¼ C coconut cream (optional)
  • 2tbsp red curry paste
  • 1tbsp fish sauce
  • 1 tbsp Pam sugar
  • 1C coconut milk
  • 7oz fresh pineapple
  • 10oz lobster tail meat
  • 3 kaffir lime leaves - 2 roughly torn and 1 shredded
  • 1tbsp tamarind puree
  • 1C Thai sweet basil for garnish
  • 1 large red chili, finely sliced for garnish
  • 1 C Thai rice


  • Put the rice on to cook.
  • Put the coconut cream in a wok or saucepan and simmer over a medium heat for about 5 minutes, or until the cream separates and a layer of oil forms on the surface.
  • Note: I usually just skip the coconut cream and use coconut milk and thicken it a bit more.
  • Stir the cream if it stars to brown around the edges.
  • Add the curry paste, sir well to combine and cook until fragrant.
  • Add the fish sauce and sugar and stir to combine.
  • Cook for 4 to 5 minutes, stirring constantly. The mixture should darken.
  • Stir in the coconut milk and the pineapple.
  • Simmer for 6 to 8 minutes to soften the pineapple.
  • Add the lobster tail meat, lime leaves tamarind puree and basil leaves.
  • Cook for another 5 to 6 minutes until the lobster is firm.
  • Serve over rice with basil leaves and sliced chili on top.

Categories: Curry  Shellfish 
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