Lobster Curry with Capsicum Recipe

Preparation time: 25 minutes
Total cooking time: 10-15 minutes
Recipe serves 4-6

Ingredients

2 raw lobster tails
1 tablespoon oil
1-2 tablespoons Red curry paste
2 stems lemon grass (white part only), finely chopped
1 red capsicum, roughly chopped
1 cup coconut milk
6 dried Chinese dates
1 tablespoon fish sauce
2 teaspoons soft brown sugar
1 teaspoon grated lime rind

½ cup fresh coriander leaves

Method

1. Cut down the centre of the lobster tails on the underside. Remove the flesh and cut into 2 cm pieces.

2. Heat the oil in a wok or heavy based frying pan. Add the curry paste and lemon grass and stir for 1 minute over medium heat. Add the lobster pieces a few at a time and stir fry each batch for 2 minutes, just until golden brown. Trasnfer each batch of lobster to a plate and set aside.

3. Add the capsicum to the wok and stir fry for 30 seconds. Add the coconut milk and date; bring the mixture to the boil and cook for 5 minutes or until dates are pluump. Add the fish sauce, brown sugar and lime rind. Return the lobster meat to the wok and allow to heat through. Serve immediately with steamed rice. Sprinkle with coriander leaves.

Hint

Cook the lobster meat quickly over a high heat. Do not overcook.