Popcorn Lobster Yellow Coconut Curry is a dish that is both easy and festive. While it can be made with purchased curry paste, homemade Yellow Thai Curry Paste is highly recommended.
The popcorn lobster is made from the meat of two lobster tails cut into popcorn-sized bites. While Popcorn Lobster Yellow Curry can be made without vegetables added, bright green snap peas mixed with slivers of onion and red bell pepper will add flavor, color, and texture.
Ingredients
- •30 ml (2 tablespoons) vegetable oil
- •60 ml (2 tablespoons) yellow curry paste
- •400 ml (13.5 oz) canned coconut milk
- •15 ml (1 tablespoon) fish sauce
- •15 ml (1 tablespoon) brown sugar
- •2 lobster tails, shell removed, and meat cut into popcorn-sized pieces
- •1 red bell pepper, sliced
- •1 onion, sliced
- •237 ml (1 cup) sugar snap peas
- •Fresh cilantro for garnish
- •Cooked jasmine rice, for serving
Preparation
- In a large skillet or wok over medium heat, heat vegetable oil until shimmering. Add the yellow curry paste and stir-fry until fragrant, 1-2 minutes. Pour in the coconut milk and stir until the curry paste is fully dissolved into the coconut milk. Stir in the fish sauce and brown sugar. Taste and adjust seasoning if needed.
Once the curry sauce is simmering, add the lobster pieces. Let the lobster cook in the curry sauce until the lobster is cooked through and opaque, 5-7 minutes. Add the bell pepper, onion, and snap peas. Cook for an additional 3-5 minutes until the vegetables are tender.
Garnish the curry with fresh cilantro. Serve hot, with jasmine rice on the side.