Seafood with Coconut Curry

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Seafood with Coconut Curry
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
4
Ingredients
1
kitchen ready Lobster (about 500 grams)
125 grams
King prawn (peeled and ready to cook)
1
1 tablespoon
50 grams
100 grams
thick Beans
1
1
1 piece
Ginger root (10 grams)
1
small red Chile pepper
1 stalk
Celery (with the greens)
75 milliliters
4 tablespoons
200 milliliters
2 tablespoons
Parsley leaf (for garnish)

Preparation steps

1.

Clean and break apart the lobster; remove the shell and let dry. Peel and core the pineapple and cut into small pieces. Drain the beans. Wash the snow peas, drain and cut lengthwise into narrow strips. Peel and mince the shallot, garlic and ginger. Rinse the chile pepper, remove the seeds and chop very finely. Rinse the celery and coarsely chop the greens and chop the stalks into small cubes.

2.

Heat the oil and briefly sauté the shallot, garlic, chile pepper and ginger. Add the celery and pineapple and cook. Add the shrimp and lobster pieces and cook briefly. Pour in the lobster stock and coconut milk. Stir in the curry paste and season with lemon juice, salt and pepper. Mix in the beans and the snow peas and simmer everything together for about 5 minutes. If the sauce is too thick, thin with a little coconut milk or warm water. Garnish with celery leaves and parsley leaves. Serve with rice.