Thai Lobster Coconut Curry
with Jasmine Rice, Fried Shallot & Fresh Herbs
- Fish
- Shellfish
- Sesame
- Tree Nuts
- Milk
Succulent lobster tails simmer in an aromatic coconut curry that combines Thai spices with coastal indulgence. Served over fragrant jasmine rice and topped with crispy shallot and fresh herbs, this dish delivers luxurious comfort in every bite.
Ingredients
1 unit
Seafood Stock Concentrate
(Contains: Fish, Shellfish)
1 ounce
Sweet Thai Chili Sauce
1 unit
Onion
4 ounce
Heirloom Grape Tomatoes
¾ cup
Jasmine Rice
½ tablespoon
Curry Powder
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
1 unit
Coconut Milk
(Contains: Tree Nuts)
2 unit
Lime
2 unit
Scallions
8 ounce
Lobster Tails
(Contains: Shellfish)
1 unit
Bell Pepper
¼ ounce
Cilantro
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Sugar
4 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
-
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.
-
Keep covered off heat until ready to use in Step 6.
-
While rice cooks, wash and dry produce.
-
Halve, peel, and thinly slice shallot. Halve, peel, and cut onion into ¼-inch-thick wedges. Halve, core, and cut bell pepper into ¼-inch strips. Thinly slice scallions, separating whites from greens. Zest and quarter limes. Roughly chop cilantro.
-
Using kitchen shears, cut along underside of each lobster* shell, leaving meat intact and stopping at tail; pull sides of shell apart to expose meat (do not remove meat from shell).
-
Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-low heat. Add shallot and cook, stirring occasionally, until golden brown, 4-5 minutes. Turn off heat; transfer to a paper-towel-lined plate. Season immediately with salt. Wipe out pan. TIP: Pull the shallot a little earlier than you think; it burns easily!
-
Heat a large drizzle of oil in same pan over medium-high heat. Add tomatoes, onion, bell pepper, scallion whites, and a big pinch of salt. Cook, stirring occasionally, until veggies are softened, 5 minutes.
-
Stir in half the curry powder (all for 4 servings); cook, stirring constantly, 30-60 seconds more.
-
While veggies cook, thoroughly shake coconut milk in container before opening. In a small bowl, combine coconut milk, chili sauce, stock concentrate, juice from two lime wedges, 1 TBSP water, and 1 tsp sugar (juice from four lime wedges, 2 TBSP water, and 2 tsp sugar for 4).
-
Stir coconut milk mixture into pan with veggies. Bring to a simmer, then reduce heat to medium low. Simmer, stirring occasionally, until sauce has thickened, 4-6 minutes.
-
Add 2 TBSP butter (4 TBSP for 4 servings); stir until butter has melted and curry is well combined. Taste and season with salt and more lime juice if desired. Turn off heat.
-
Add lobster tails, cut sides down, to pan with curry. Cover pan and cook over medium heat until lobster is slightly opaque and cooked through, 2-4 minutes.
-
Fluff rice with a fork; stir in lime zest, garlic-ginger scallion paste, and half the cilantro. Season with salt and pepper. TIP: For an extra-rich experience, stir in 1 TBSP butter (2 TBSP for 4).
- Using a chef’s knife, halve lobster tails lengthwise. TIP: If you don’t have a chef’s knife, use a large, sharp knife.
- Divide rice between shallow bowls and top with coconut curry, lobster tails, fried shallot, scallion greens, and remaining cilantro. Serve with remaining lime wedges on the side.
