|
|
| THAI RED LOBSTER CURRY |
| 4 servings |
 |
| INGREDIENTS: CURRY SAUCE |
2 12-ounce cans of coconut milk
2 T Thai red curry
1 t fish sauce
|
|
|
|
|
| INGREDIENTS |
4 1 1/2-lb lobster
24 baby carrots, blanched
2 C broccoli florets, blanched
1 C fresh sweet peas, blanched
1 red pepper, seeded and diced medium
1 C shiitake mushrooms, sliced
12 roasted garlic cloves
2 T julienne Thai basil
4 T olive oil
|
| METHOD: CURRY SAUCE |
| Combine all ingredients and bring to a boil.
Cool and keep in refrigerated till ready to use. |
| METHOD |
| Start a 2-gallon pot of water to boil then add whole lobsters and
cook 1 minute till dead.
Remove from water and chill, when cool, remove all white meat and
cut into bite size pieces.
Add lobster meat and sauté for 1 minute.
Add mushrooms, garlic and carrots, sauté for 1 minute and the add
all other vegetables.
When all vegetables are in pan add all the curry sauce and simmer
together for a minute till all ingredients are combined.
Divide ingredients into 4 bowls and serve with your favorite rice.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
