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Red Curry of Lobster and Pineapple

3.6

(4)

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Image may contain Food Dish Meal Animal Seafood Lobster Sea Life Bowl and Soup Bowl
Photo by Quentin Bacon

This curry is doubly rich from the coconut milk and the deep red curry, but the pineapple keeps it from being too heavy and gives a beautiful freshness to the dish. I like to cook the lobster in the shell because it makes for a more flavorful sauce, and I like to serve it that way too. You can be as refined as you like or, like me, pick up the shell and make an animal of yourself. If lobster is going to blow the budget, you can still have a delicious curry by substituting shrimp or monkfish.

Ingredients

Serves 4

One 14-ounce can unsweetened coconut milk
2 tablespoons red curry paste
1 1/2 tablespoons fish sauce (nam pla)
1 (packed) tablespoon grated palm sugar (jaggery) or light brown sugar
8 ounces Chinese long beans or green beans, ends trimmed
4 slices peeled fresh ginger
2 makrut lime leaves or grated zest of 1 lime
1 1/2 teaspoons tamarind paste
1 1/2 cups bite-size cubes peeled fresh pineapple (about 1/4 of a pineapple)
Two 8-ounce uncooked lobster tails in the shell, split lengthwise
1/2 cup fresh basil leaves
Salt
Hot steamed rice, for serving

  1. Step 1

    Simmer 1/4 cup of the coconut milk in a heavy large saucepan over medium heat for 5 minutes, or until the oil separates from the milk. Stir in the curry paste and cook for 1 minute. Add the fish sauce and sugar and cook for 2 minutes, stirring constantly, or until the mixture darkens and thickens. Add the green beans and stir to coat. Add the remaining coconut milk and stir to scrape up the browned bits on the bottom of the pan. Stir in the ginger, lime leaves, and tamarind paste. Add the pineapple and simmer for 3 minutes, stirring occasionally, or until the sauce reduces and thickens slightly and the beans are crisp-tender. Add the lobster and basil leaves and cook for 4 minutes, or until the lobster is just cooked through.

    Step 2

    Discard the ginger and lime leaves. Season the curry with salt to taste. Transfer one half lobster tail to each warmed serving bowl, and spoon the curry over it. Serve the steamed rice on the side.

    Step 3

    Editor’s note: This recipe has been updated to remove an offensive word from makrut lime, as a part ofour archive repair project.

Reprinted with permission fromRelaxed Cooking with Curtis Stone: Recipes to Put You in My Favorite Moodby Curtis Stone. Photographs by Quentin Bacon. Copyright © 2013 by Curtis Stone. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisherCURTIS STONEis the host of TLC's top-ratedTake Home Chef. He trained under famous chef Marco Pierre White in London, working as head chef at three of his restaurants. He regularly appears on theTodayshow and was voted one ofPeoplemagazine's sexiest men alive. Originally from Melbourne, Australia, he lives in Los Angeles. For more information, visit www.curtisstone.com.
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Reviews (4)

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  • Really full flavored curry and pleasantly spicy. I made a double batch with shrimp and lobster but removed the lobster from the shells. The shells are good in a photo but not so easy to manage at the table. I eliminated the green beans in favor of baby bok choy sauteed separately with XO sauce,

    • ebethquinn

    • MPLS, MN

    • 1/4/2015

  • quick, easy, delicious. I could only get 4 oz lobster tails so I threw some mussels in at the end. there were no leftovers, and one guest licked his bowl clean. I served with brown basmatic rice, extra green beans, and a fruity Santa Cruz mountains viognier. This is going to be a go-to for casual weekend company.

    • lathwi

    • san francisco bay area

    • 6/14/2014

  • This was okay, not great. The lobster was difficult to eat and became quite messy. I'm not usually a fan of cooked fruit, but the pineapple and the curry was a great combination.

    • KimAdams12

    • Murrells Inlet, SC

    • 5/15/2014

  • Delicious and easy. I substituted bay scallops for lobster. Probably doesn't need the palm sugar if you like you're curry less sweet, or maybe could add a bit more curry paste.

    • QURE

    • Portlandia

    • 4/27/2014

Tags Curry Thai Southeast Asian Asian Coconut Milk Lobster Shellfish Seafood Pineapple Fruit Chinese Long Bean Green Bean Bean and Legume Vegetable Main Dinner Dairy Free Gluten Free Weeknight Meals One-Pot Meals Braise Cookbooks

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