Lobster and sweet potato curry
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Unsalted butter |
| 1 | pounds | Peeled sweet potatoes -- cut |
| Into 1\" cubes | ||
| 1 | tablespoon | Sake or dry sherry |
| 1 | Whole lobster -- chopped in | |
| 1 | \" cubes | |
| 1 | tablespoon | Vegetable oil |
| ½ | cup | Chopped onion |
| 1 | tablespoon | Minced garlic |
| 2 | teaspoons | Shrimp paste |
| 1 | Dried chili, seeds removed, | |
| Crushed | ||
| 2 | teaspoons | Cumin seeds |
| 1 | tablespoon | Coriander seeds |
| 1 | teaspoon | Cumin seeds |
| 1 | teaspoon | Dried lemon grass -- sliced |
| 1 | teaspoon | Ground galangal |
| 2 | teaspoons | Minced lemon peel |
| 2 | tablespoons | Chopped fresh cilantro |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Chopped fresh cilantro |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Ground turnmeric |
| 2 | teaspoons | Sweet paprika |
Directions
CURRY SAUCE
* (Ca - Ri Tom Hum Voi Khoai Lang).
1. Make the curry sauce by heating the oil over medium-high heat.
Add the onion and garlic, and cook for 5 minutes or until soft. Add the shrimp paste and stir thoroughly, pressing the paste to blend it well. Cook for a further 3 or so minutes and rem 2. Grind the chili, cumin seeeds, coriander seeds, and lemon grass until powdery. 3.
Place the monion mixture in a blender of food processor and blend until very smooth. Add the ground spices, galangal, lemon peel, fresh cilantro, salt, turmeric, and paprika.Blend until the mixture becomes a smooth paste. This makes about ¼ cup cu 4. Melt the butter over medium heat and add the sweet potatoes. Cook for 15 minutes, taking care the potato does not burn. 5. Stir in the curry sauce and sake together until the curry mixture is dissolved. Add the lobster cubes and cook for 2-3 minutes.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
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