Red Curry Of Lobster And Pineapple Recipes

Steps:

• Bring the coconut cream to a simmer over medium heat in a large, deep skillet or Dutch oven. Add the red curry paste and simmer, stirring, for several minutes. Add the coconut milk, simmer for 1 to 2 minutes then add the eggplant, fish sauce, salt, sugar and kaffir lime leaves. Simmer the curry until the eggplant is soft and cooked, about 15 minutes. Add the lobster and basil and heat through. Spoon the curry into a serving bowl, garnish with sliced chiles and serve with rice.
• Toast the coriander and cumin seeds in a small pan over very low heat until fragrant, about 5 minutes. In a spice grinder or mortar, grind the seeds to a fine powder. Transfer the spice powder to a blender. Add the chiles, shallots, garlic, lemongrass, lime leaves, peppercorns and shrimp paste. Puree, adding water a tablespoon at a time, until the mixture forms a thick paste. Store covered in a cool dry place.

Steps:

• Add the oil to a large skillet over medium-high heat. Stir in the curry powder with a wooden spoon until toasted and fragrant, 3 to 5 minutes.
• While stirring, gradually add the onions. Cook for about 2 minutes, and then add the garlic. Cook until translucent, 4 to 5 minutes. Add the lobster and 2 cups water. Stir to combine the ingredients, then cover the pan and cook for 2 minutes. Remove the lid and add a pinch more curry powder if needed to deepen the color.
• Remove the cover and add the bell peppers, scallions and thyme. Stir to incorporate all the ingredients and let cook at a low simmer, uncovered, for 3 to 4 minutes. Add the Scotch bonnet, 2 pinches of salt and 1 pinch of black pepper. Add the butter and stir to melt, then remove from the heat and serve.

Steps:

• For the pancakes: In a mixing bowl, combine the dry ingredients. In a separate bowl, combine the honey, eggs, milk and melted butter. Add the egg mixture to the dry ingredients and mix well. Heat a griddle over high heat, brush with oil and add 1/4 cup batter for each pancake. Fry for about 1 minute, or until dry around the edges, turn, and fry for about 30 seconds until cooked through.
• For the lobster: Preheat oven to 350 degrees F. Kill the lobsters by inserting a sharp knife into the cross mark on the top shell between the heat and the body. Pull or cut off the claws. Pull or cut off the tails and cut in half lengthwise. Discard the bodies. Heat the olive oil in a large ovenproof saute pan over medium-high heat until smoking. Season the lobster pieces to taste with salt and pepper and sear 3 minutes. Pour off excess oil. Place the pan in the oven and roast until the lobster is cooked through, 15 minutes. Reseason if necessary.
• For the relish: Combine all ingredients and refrigerate until ready to serve.
• For the sauce: In a medium saucepan over medium heat, melt the butter and sweat the ginger, garlic, curry paste and onion for 3 minutes. Raise the heat to high, add the wine and stock and reduce until 1/4 cup of liquid remains. Reduce the heat to medium, add the cream and simmer for 15 minutes. Combine the sauce and the roasted pepper in a blender and process until smooth. Strain through a fine strainer into a bowl, add the sugar and salt and pepper to taste.
• Assemble: Place 1 pancake on 4 large plates and top with a layer of warm lobster and relish, repeat for 3 layers and drizzle with the red curry sauce.

Steps:

• Heat oil in a wok over medium heat. Add curry paste, fish sauce, lemongrass, and ginger and cook and stir to release the oils, about 30 seconds. Add chicken, stir to coat, and cook until browned and no longer pink in the center, 5 to 7 minutes. Stir in bell peppers and onions and cook for 1 minute. Add coconut milk and pineapple; simmer until sauce thickens, 15 to 20 minutes.
• Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• Taste and adjust seasonings in curry before serving over cooked rice.

Steps:

• In a large skillet over medium heat, combine red curry paste with coconut milk.
• Simmer until an oil forms on surface.
• Stir in fish sauce, sugar, lemon juice and vinegar.
• Bring to a boil.
• Simmer for 2 minutes.
• Add scallops and pineapple.
• Simmer until scallops are cooked, about 3-5 minutes.
• Serve hot over cooked jasmine or basmati rice, and creamed spinach or string beans with shallots.
• Enjoy!