Red Curry of Lobster and Pineapple

Serves 4


One 14-ounce/414-ml can unsweetened coconut milk

2 tablespoons/30 g red curry paste

1 tablespoon/15 ml fish sauce (nam pla)

1 tablespoon/10 g grated palm sugar

8 ounces/225 g Chinese green beans, cut crosswise into 2-inch/5-cm lengths

4 slices fresh peeled ginger

2 kaffir lime leaves

1 teaspoon/5 g tamarind paste

1 1/2 cups/225 g bite-size cubes peeled fresh pineapple (about 1/4 of a pineapple)

Two 8-ounce/225-g uncooked lobster tails, shelled, meat thinly sliced crosswise

½ cup/10 g fresh basil leaves

Salt

Steamed rice

Method:

1. Place 1/4 cup/60 ml of the coconut milk in a heavy large saucepan over medium heat and simmer for 5 minutes or until the oil separates from the milk.



2. Stir in the curry paste and cook for 1 minute. Add the fish sauce and sugar and cook for 2 minutes, stirring constantly, or until the mixture darkens and thickens. Add the green beans and stir to coat.



3. Add the remaining coconut milk and stir to scrape up the browned bits on the bottom of the pan. Stir in the ginger, lime leaves and tamarind paste. Add the pineapple and simmer for 3 minutes, stirring occasionally, or until the sauce reduces and thickens slightly and the beans are crisp-tender.



4. Add the lobster and basil leaves and cook for 4 minutes or until the lobster is just cooked through. Discard the ginger and lime leaves. Season the curry to taste with salt. Transfer the curry to bowls and serve with steamed rice.