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Erawan's Red Curry Lobster

This recipe creates a rich and aromatic Thai red curry featuring tender eggplant and succulent pre-cooked lobster meat. The dish starts by blooming red curry paste in coconut cream, simmering with coconut milk and vegetables, and finishing with lobster and fresh basil, served typically with steamed rice.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 people

Equipment

  • 1 Large Deep Skillet or Dutch Oven
  • 1 Measuring Cups and Spoons
  • 1 Stirring Spoon
  • 1 Knife For cutting eggplant, chiles, lime leaves
  • 1 Cutting Board

Ingredients
  

Main

  • 1/2 cup unsweetened coconut cream see Cook's Note
  • 2 tablespoons red curry paste recipe follows
  • 1 1/3 cup coconut milk see Cook's Note
  • 6 Thai eggplant cut in chunks* (See Cook's Note)
  • 2 tablespoons fish sauce*
  • 1/4 teaspoon kosher salt
  • 1 1/3 teaspoons sugar
  • 5 kaffir lime leaves torn into small pieces*
  • 12 to 14 ounces cooked lobster meat coarsely chopped
  • 1/3 cup basil leaves
  • 2 red finger hot chiles thinly sliced, for garnish*
  • Serving suggestion: steamed rice
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 15 dried birds-eye chiles soaked in hot water for 15 minutes
  • 3 tablespoons finely chopped shallots
  • 4 tablespoons finely chopped garlic
  • 2 tablespoons thinly sliced fresh lemongrass
  • 3 kaffir lime leaves minced
  • 20 black peppercorns
  • 1 teaspoon dried shrimp paste*
  • Water

Instructions
 

  • Bring the coconut cream to a simmer over medium heat in a large, deep skillet or Dutch oven. Add the red curry paste and simmer, stirring, for several minutes. Add the coconut milk, simmer for 1 to 2 minutes then add the eggplant, fish sauce, salt, sugar and kaffir lime leaves. Simmer the curry until the eggplant is soft and cooked, about 15 minutes. Add the lobster and basil and heat through. Spoon the curry into a serving bowl, garnish with sliced chiles and serve with rice.

Notes

Ensure the coconut cream simmers adequately before adding the curry paste; this helps 'bloom' the paste and release its aromatics for a deeper flavor. Simmer the eggplant until genuinely tender, as undercooked eggplant can be firm. Be careful not to overcook the pre-cooked lobster meat; it only needs to be heated through, which happens quickly. Use fresh basil and kaffir lime leaves for the most authentic and vibrant Thai flavors. Adjust fish sauce and sugar balance to your taste; the goal is a harmonious salty, sweet, and spicy profile.