Malaysian Lobster Coconut Curry
Recipe provided by: Chef Jason Lynch from Caveau Restaurant at Grand Pré Winery
|2 tbsp||canola oil|
|2 cups||onion, small dice|
|2 cloves||garlic, thinly sliced|
|2-inch piece of ginger||small dice|
|3/4 tsp||crushed chilies|
|2 cans||coconut milk|
|1 tsp||lime juice|
|1 pound||cooked lobster meat|
|2(400–450g)packages||Miki noodles(rice noodles or rice also work well in this recipe)|
|Cilantro, nuts, and bean sprouts for garnish|
- In a large pot on high begin to heat salted water for blanching the noodles.
- In a medium-size pot heat the oil on medium-high heat.
- Add the onion, garlic, and ginger. Sauté for 1–2 minutes, then add the coriander, cumin, and chilies and toast for 1 minute.
- Add the coconut milk, lime juice, and sugar. Reduce heat and simmer for 10 minutes.
- In a small bowl whisk together the cornstarch and water, then add it to the base to thicken.
- Add the lobster meat to the base and turn off heat (the heat of the sauce will be enough to heat the lobster through).
- Blanch the noodles for 2 minutes (or the recommended time on the package). Place in 4 bowls.
- Ladle the base over the noodles and garnish with cilantro, nuts (I like to use cashews), and bean sprouts.