Spicy Lobster & Pineapple Thai Curry
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.