lobster coconut curry

Categories
Seafood
Phillipines
Yield
1 Servings
MeasureIngredient
4 tablespoons Butter,
2 cups Chopped onion,
2 eaches Minced garlic cloves,
2 teaspoons Salt,
2 teaspoons Powdered ginger.

( NOW A NOTE...use the next 5 ingredients mixed together OR 3 tbsp.

curry powder) (Remember , though that the curry powder approach is for COWARDS!!!! and not as good.) 1 tsp.ground coriander, 2 tbps. ground almonds, ¼ tsp. ground cumin seed, ¾ tps. dried ground chili peppers, 1 tsp. tumeric. ¾ cup chopped tomatoes, 1 tbsp.

cornstarch, 2 cucumbers, peeled and cubed, 2 cups coconut milk 1 tbps. lime juice, 1 tsp. sugar 1 lb. cooked lobster meat picked out of shell and cubed ( l lb. lobster = 4-6 oz. meat (the lazy person's way when it comes to using canned lobster! )) Melt the butter in a saucepan and saute the onions and garlic for 10 minutes. Stir in the salt, ginger, coriander, almonds, cumin, chili peppers, tumeric and tomatoes. Cook covered over low for 5 minutes. Sprinkle with cornstarach and gradually add the coconut milk, stirring constantly until thickened. Add the lobster and cook over low heat for 10 minutes. Add the cucumbers, lime juice and sugar, cook five minutes and serve with rice. Lobster Coconut Curry

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