Spa Cuisine Hua Hin Thailand - Rock Lobster Curry

Rock Lobster Curry

Method

Curry Paste
Using a pestle and mortar, gradually add each ingredient in the order listed, pound each ingredient from hard and dried to soft and wet before adding the next. Or, using a blender, add little by little of each ingredient. To soften, add a little water or soy sauce. Blend until pureed.

Rock Lobster Curry
Pour half the coconut milk into a large heavy-based pan over a medium heat and bring to a boil, stirring constantly. Stir in curry paste and cook for 2-3 minutes until mixture is fragrant and thoroughly blended. Add miso paste and palm sugar and mix well. Add tamarind juice, vegetable stock and remaining coconut milk and bring back to a boil. Then add cooked potato and onion, reduce the heat and simmer for several minutes. Add rock lobster and cook for 3-4 minutes. Remove from heat. Garnish with shallot quarters, red chillies and toasted shallots and serve.

Nutrients Per Serving

Energy 438.37 kcal
Protein 23.58 g
Carbohydrate 54.53 g
Fat, Total 16.25 g

Spa Cuisine Hua Hin Thailand - Main Course recipes

Ingredients

  • Curry Paste
  • 6 dried red chillies, seeded and soaked in water until soft
  • 2 cm (1 inch) piece galangal, peeled
    and sliced
  • ½ Tsp coriander seeds
  • ½ Tsp cumin seeds
  • 1 Tsp ground cinnamon
  • 1 Tsp ground turmeric
  • 4 cardamom pods
  • 4 cloves
  • 2 medium shallots
  • 3 garlic cloves
  • Rock Lobster Curry
  • 250 ml (9 fl oz/1 cup) coconut milk
  • 80 ml (2 ½ fl oz/ 1/3 cup) curry paste
  • 10 Tbsp miso paste
  • 40 g (1 ½ oz) grated palm sugar
  • 2 Tbsp tamarind juice
  • 1 L (1 ¾ pints/4 ¼ cups) vegetable
    stock
  • 400 g (14 oz) potatoes, cut into 2 cm
    (1 inch) cubes and boiled for 8 minutes
  • 200 g (7 oz) onion, cut into 2 cm
    (1 inch) cubes
  • 320 g (11 ½ oz) rock lobster, shelled
    and sliced
  • 80 g (2 2/3 oz) shallots, quartered, to garnish
  • 2 Tbsp sliced red chillies, to garnish
  • 2 Tbsp sliced and toasted shallots, to garnish

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