Luxurious Thai Coconut Curry with Lobster and Jasmine Rice

This Thai-inspired coconut curry is the ultimate way to enjoy succulent lobster tails. Simmered in a creamy, aromatic sauce with a hint of sweetness and spice, the lobster becomes incredibly tender and flavorful. Served over a bed of fragrant jasmine rice and topped with crispy fried shallots and fresh herbs, every bite is a luxurious experience.

Whether you’re looking to impress guests or treat yourself to a special dinner, this dish brings the vibrant flavors of Southeast Asia to your table. The combination of creamy coconut milk, zesty lime and aromatic curry powder creates a sauce that perfectly complements the sweet lobster meat. It’s a restaurant-quality meal that’s surprisingly easy to make at home.

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Ingredients

1 unit Seafood Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

2 ounce Garlic-Ginger Scallion PasteView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

2 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

16 ounce Lobster TailsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine the jasmine rice, 1¼ cups of water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce the heat to low. Cook until the rice is tender, about 15-18 minutes. Keep covered off the heat until ready to use.
2. While the rice cooks, wash and dry all produce. Halve, peel and thinly slice the shallot. Halve, peel and cut the onion into ¼-inch-thick wedges. Halve, core and cut the bell pepper into ¼-inch strips. Thinly slice the scallions, separating the white parts from the green tops. Zest and quarter the limes. Roughly chop the cilantro. Using kitchen shears, cut along the underside of each lobster tail shell, leaving the meat intact and stopping at the tail; pull the sides of the shell apart to expose the meat (do not remove the meat from the shell).
3. Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-low heat. Add the sliced shallot and cook, stirring occasionally, until golden brown, about 4-5 minutes. Turn off the heat and transfer the shallot to a paper-towel-lined plate. Season immediately with salt. Wipe out the pan. Tip: Pull the shallot a little earlier than you think; it burns easily!
4. Heat a large drizzle of oil in the same pan over medium-high heat. Add the tomatoes, onion, bell pepper, scallion whites and a big pinch of salt. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Stir in half the curry powder (all for 4 servings) and cook, stirring constantly, for 30-60 seconds more. While the vegetables cook, thoroughly shake the coconut milk in its container before opening. In a small bowl, combine the coconut milk, sweet Thai chili sauce, seafood stock concentrate, juice from two lime wedges, 1 tablespoon of water and 1 teaspoon of sugar (for 4 servings, use juice from four lime wedges, 2 tablespoons water and 2 teaspoons sugar).
5. Stir the coconut milk mixture into the pan with the vegetables. Bring to a simmer, then reduce the heat to medium-low. Simmer, stirring occasionally, until the sauce has thickened, about 4-6 minutes. Add 2 tablespoons of butter (4 tablespoons for 4 servings) and stir until melted and well combined. Taste and season with salt and more lime juice if desired. Turn off the heat.
6. Add the lobster tails, cut sides down, to the pan with the curry. Cover the pan and cook over medium heat until the lobster is slightly opaque and cooked through, about 2-4 minutes.
7. Fluff the rice with a fork; stir in the lime zest, garlic-ginger scallion paste and half the cilantro. Season with salt and pepper. Tip: For an extra-rich experience, stir in 1 tablespoon of butter (2 tablespoons for 4 servings).
8. Using a chef’s knife, halve the lobster tails lengthwise. Tip: If you don’t have a chef’s knife, use a large, sharp knife. Divide the rice between shallow bowls and top with the coconut curry, lobster tails, fried shallot, scallion greens and remaining cilantro. Serve with the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use frozen lobster tails?

Yes, you can use frozen lobster tails. Thaw them completely in the refrigerator before cooking and pat them dry with paper towels before using.

What can I substitute for seafood stock concentrate?

You can substitute with 1 teaspoon of fish sauce or a splash of clam juice mixed with a little water. Alternatively, you can omit it and add a bit more salt to taste.

Can I make this curry less spicy?

The curry is mildly spicy from the sweet Thai chili sauce. To reduce heat, use less chili sauce or substitute with a mild chili sauce. You can also add a bit more coconut milk to mellow the spice.