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.