Ex­pand hori­zons with this seafood, co­conut milk curry


My younger brother loves curry, so when­ever he vis­its, some­how curry ends up in ev­ery­thing we eat.

My fa­vorite ac­com­pa­ny­ing in­gre­di­ent to curry is co­conut milk and seafood. The co­conut milk smooths out the spici­ness and gives the curry a more vel­vety fla­vor. A few tips: if you have left over rice, when you serve this dish, place a scoop at the bot­tom of the bowl. Also, if you love lots of sauce, I would rec­om­mend heat­ing up ex­tra co­conut milk (1/2 cup) and curry pow­der (1 tea­spoon) in a small pot on the side and driz­zle it over the dish like gar­nish. You will prob­a­bly have left­overs — which are even more fla­vor­ful the next day and de­li­cious eaten cold. Spicy Curry Co­conut Lob­ster Salad Makes 2 serv­ings 1 cup cooked jas­mine rice 1 ta­ble­spoon olive oil 1 tea­spoon finely chopped Ser­rano Pep­per (no seeds) 1 tea­spoon gar­lic paste 1/2 tea­spoon salt (more to taste, but wait un­til the lob­ster is in the pot)

1 1/2 cups co­conut milk 1 heap­ing tea­spoon ground curry pow­der 1 tea­spoon red curry paste (optional) 1 heap­ing cup fresh baby spinach 2 pounds steamed lob­ster, roughly chopped 4 lime wedges, optional for gar­nish Pre­pare the rice first. In a medium saucepan pre­pare the rice ac­cord­ing to the man­u­fac­turer’s in­struc­tions. Typ­i­cally, 1 cup of jas­mine rice re­quires 1 1/2 to 2 cups of wa­ter and takes 20 min­utes to cook. To pre­pare, com­bine the rice and wa­ter to­gether and bring the wa­ter to a boil. Re­duce the heat to a sim­mer and cover the pot with a lid. When the rice is done, flake through it with a fork and toss in the pars­ley. Set aside.

When the rice is 4 min­utes from be­ing done, pre­pare the salad.

In a medium pot over medium heat, slick the bot­tom with the olive oil. Toss in the Ser­rano pep­per and sauté for 4 min­utes or un­til the pep­per starts to turn ten­der. Re­duce the heat to medium-low and add in the gar­lic, salt, co­conut milk, cur­ries, and about 1 1/2 cups of rice and mix ev­ery­thing to­gether.

The rice should start to suck up the juice and cook for an­other 4 min­utes. Next add in a hand­ful of the baby spinach and let it wilt. Now re­duce the heat to low and add in the lob­ster and toss un­til ev­ery­thing is well com­bined. Turn off the heat and let the lob­ster sit for a few min­utes.

Serve im­me­di­ately in deep bowls with your fa­vorite gar­nish, such as caramelized onions or shaved car­rots, sliv­ers of red bell pep­pers (yes, this adds a lit­tle crunch to the dish).

Cook­ing at Home is a weekly col­umn where Re­becca dishes on what she’s been mak­ing.


Re­becca keeps the seafood-in­fused recipes com­ing. We’re blessed.

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