Thai Spicy Lobster and Pineapple Curry (Kaeng Kung Mangkawn)
1/4 cup coconut cream
2 tablespoons red curry paste
1 tablespoon fish sauce
1 tablespoon palm sugar
1 cup coconut milk
1 1/2 cups pineapple wedges (fresh preferred, but canned is acceptable)
lobster tail meat from a 1 1/2-2 lb. lobster, sliced into 1/2 inch medallions (you may used precooked)
3 makrut/kaffir lime leaves, 2 torn apart and 1 shredded
1 tablespoon tamarind puree
1 cup Thai sweet basil leaves
1 large red hot pepper, sliced finely
Simmer coconut cream in large skillet or saucepan, stirring occasionally, for 5 minutes or until oil separates. Add curry paste and stir well; cook for 2-3 minutes. Add fish sauce and sugar and mix well, cooking another 4-5 minutes. The mixture should be darker in color now; if not, keep cooking a few more minutes until color has turned. Add coconut milk and pineapple. Cook for 5-7 minutes or until pineapple has softened. Add lobster tail meat, lime leaves, tamarind puree and basil leaves. Cook 5-6 more minutes or until lobster is just cooked through. Garnish with basil leaves and hot pepper slices, and serve hot over rice.
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POSTED IN: Seafood Dishes : Asian, Thai
2 opinions for Thai Spicy Lobster and Pineapple Curry (Kaeng Kung Mangkawn)
martha
Aug 23, 2008 at 11:36 am
I love Thai food , I had this for dinner last nigth, my friend used shrimps instead of lobster, IT WAS GREAT, I am pleanning on doing it soon but less spicy maybe I can use
half of the curry and or more coconut milk.
Martha
Aug 23, 2008 at 11:58 am
I love Thai food , I had this for dinner last nigth, my friend used shrimps instead of lobster, IT WAS GREAT, I am pleanning on doing it soon but, less spicy maybe I can use
half of the curry and/ or more coconut milk.
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