Thai lobster curry

The Recipes / Seafood 

Chewton Glen, Hampshire

4 lobsters
12 okra
A few leaves each Chinese cabbage and pak choi 500ml coconut milk
Micro coriander, to garnish

Red curry paste
1tsp coriander seeds
1tsp cumin seeds
7 dried long red chillies
1 piece galangal
1tsp shrimp paste
10 white peppercorns
Pinch grated nutmeg
6 birds eye chillies
4 dried red chillies
4 lemongrass sticks, finely chopped
6 kaffir lime leaves
½ red onion
1tsp garlic, chopped

Serves 4

For the curry paste, dry roast the coriander and cumin. Remove the seeds from the chillies and roughly chop all ingredients. Liquidise all the paste ingredients in a processor until smooth. This will make a larger amount than required, which will keep in the fridge for several weeks or be frozen.

Blanch the lobsters for eight minutes in boiling salted water, then plunge straight into iced water and leave to cool. Remove the body and claw meat from the shell and set aside.

Sauté the okra, pak choi and Chinese cabbage until soft. Add a heaped tablespoon of the curry paste (or more if you prefer it hotter) and cook for one minute, being careful not to burn. Stir in the coconut milk and reduce to a coating consistency. Add the shelled lobster and reheat, very gently as it will become tough if cooked too quickly. Check the seasoning as it may need a little salt. Finish with micro coriander and serve with jasmine rice if desired.