Thai green curry with lobster and herbs
If you want to try cooking lobster, this Thai green curry is a great place to start. Divide the lobster into the claws and tail meat as they have different cooking times. Prawns would also work here. Make sure you have lots of fresh herbs to give that true Thai flavour.
- 2 × 400ml tins coconut milkchilled in the fridge
- 2 tbsp Thai green curry paste
- 50g palm sugar or soft brown sugar
- 1 tbsp fish sauce
- 6 lime leavestorn
- 2 sticks lemongrassbashed
- 1 thumb-sized piece galangal or root gingersliced
- 300g lobster or or peeled tiger prawns or white fish
- 150g sugar snap peas
- 2 pak (bok) choysplit into quarters
- a good handful bean sprouts
- a handful of leaves (optional) Thai basil
- a handful of leaves coriander
- steamed to serve jasmine rice
Method
step 1
Open the coconut milk and lift the layer of cream off each tin (it will have settled at the top). Melt the coconut cream in a wok until it bubbles and splits. Add the green curry paste and fry until fragrant, stirring all the time. Add the coconut milk, palm sugar and fish sauce and bring to the boil. Add the torn lime leaves, lemongrass and galangal (or ginger) and cook for a good 20 minutes, stirring, until the flavour intensifies.
step 2
Add the lobster claws and cook for 5 minutes, then add the tail meat and cook for 4 minutes. Take off the heat and add the sugar snaps.
step 3
Taste and season with more fish sauce or sugar if it needs it. Put the pak choy in a serving dish and spoon the curry over. Sprinkle the bean sprouts, Thai basil and coriander over and serve with rice.
