Lobster Coconut Curry

This Lobster Coconut Curry is a luxurious yet comforting dish that brings the warmth of Indian-inspired spices to your dinner table. Tender chunks of lobster are gently simmered in a velvety coconut milk sauce, enriched with earthy coriander, cumin, and turmeric. The addition of fresh cucumber provides a crisp, refreshing contrast to the rich, savory broth, while a splash of lime juice brightens the overall flavor profile. It's an elegant meal that feels special but comes together quickly, making it perfect for date nights or when you want to impress guests without spending hours in the kitchen. Serve over fluffy basmati rice for a complete, satisfying experience.

Cuisine: Indian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 239.8

Dietary: Gluten-free

Description

This Lobster Coconut Curry is a luxurious yet comforting dish that brings the warmth of Indian-inspired spices to your dinner table. Tender chunks of lobster are gently simmered in a velvety coconut milk sauce, enriched with earthy coriander, cumin, and turmeric. The addition of fresh cucumber provides a crisp, refreshing contrast to the rich, savory broth, while a splash of lime juice brightens the overall flavor profile. It's an elegant meal that feels special but comes together quickly, making it perfect for date nights or when you want to impress guests without spending hours in the kitchen. Serve over fluffy basmati rice for a complete, satisfying experience.

Ingredients

4 tablespoon Butter
2 cup Chopped onion
2 ea Minced garlic cloves
2 teaspoon Salt
2 teaspoon Powdered ginger
1 teaspoon Ground coriander
2 tablespoon Ground almonds
1/4 teaspoon Ground cumin seed
3/4 teaspoon Dried ground chili peppers
1 teaspoon Turmeric
1/4 cup Chopped tomatoes
1 tablespoon Cornstarch
2 ea Cucumbers, peeled and cubed
2 cup Coconut milk
1 tablespoon Lime juice
1 teaspoon Sugar
1 lb Cooked lobster meat, picked out of shell and cubed

Directions

1
Melt the butter in a large saucepan or deep skillet over medium heat.
2
Add the chopped onions and minced garlic, sautéing for about 10 minutes until softened and fragrant.
3
Stir in the salt, powdered ginger, ground coriander, ground almonds, cumin, chili peppers, turmeric, and chopped tomatoes.
4
Cover the pan and cook over low heat for 5 minutes to allow the spices to bloom.
5
Sprinkle the cornstarch over the mixture and gradually whisk in the coconut milk, stirring constantly until the sauce thickens.
6
Add the cubed lobster meat and cook over low heat for 10 minutes, gently stirring to heat through without breaking the meat.
7
Stir in the cubed cucumbers, lime juice, and sugar.
8
Cook for an additional 5 minutes until the cucumbers are tender-crisp but still retain some bite.
9
Serve hot over steamed rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 239.8kcal

% Daily Value *
Total Fat 12.5g20%
Saturated Fat 7.7g39%
Cholesterol 32.2mg11%
Sodium 9859.8mg411%
Total Carbohydrate 30.2g11%
Dietary Fiber 3.1g13%
Sugars 8.1g
Protein 4.7g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lobster, coconut, curry, seafood, indian, spicy, creamy, dinner, easy, comfort food, rice, aromatic, spices, coriander, cumin, turmeric, lime, cucumber, garlic, onion

Read it online: https://www.chefs-mate.com/recipe/lobster-coconut-curry/