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
1 tsp coriander
1/4 tsp cumin
3/4 tsp crushed chilies
2 cans coconut milk
1 tsp lime juice
1 tsp sugar
1 tbsp cornstarch
1 tbsp water
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


  1. In a large pot on high begin to heat salted water for blanching the noodles.
  2. In a medium-size pot heat the oil on medium-high heat.
  3. Add the onion, garlic, and ginger. Sauté for 1–2 minutes, then add the coriander, cumin, and chilies and toast for 1 minute.
  4. Add the coconut milk, lime juice, and sugar. Reduce heat and simmer for 10 minutes.
  5. In a small bowl whisk together the cornstarch and water, then add it to the base to thicken.
  6. Add the lobster meat to the base and turn off heat (the heat of the sauce will be enough to heat the lobster through).
  7. Blanch the noodles for 2 minutes (or the recommended time on the package). Place in 4 bowls.
  8. Ladle the base over the noodles and garnish with cilantro, nuts (I like to use cashews), and bean sprouts.