Servings: 4 servings
Ingredients
- 1 Qt lobster stock
- 1 tbsp Golden Mountain seasoning sauce found in Asian markets
- 2 tbsp fish sauce
- 2 oz palm sugar
- 1/4 cup green curry paste
- 1 oz pkg mushrooms, thinly sliced
- 1/2 cup heavy cream
- 1 medium onion, chopped
- 1 thai eggplant, cut into cubes
- 1 orange bell pepper, sliced
- 1/2 cup each of chopped cilantro and basil
- 1 lime, quartered
- 1 can coconut milk
- salt to taste
- 1 lb cooked lobster meat
- 1 tsp chili oil, optional, more or less to desired heat
Instructions
- Heat a thin film of canola oil in a pot. Add curry paste and stir until aromatic. Add lobster stock, golden mountain sauce, fish sauce, and palm sugar. Bring to a simmer. Season to taste with salt. Put aside.
- Heat another thin film of canola oil in a large high sided saute pan, add onion and peppers for 3-4 minutes, add mushrooms until they soften - about 2-3 minutes. Add lobster stock, cream, coconut milk mixture. Add chili oil if you are using. Turn heat to low and add the lobster meat. Gently heat until lobster meat is warmed, do not overcook. Just before serving, stir in cilantro and basil. Ladle into 4 bowls and garnish with scallions. Squeeze 1/4 lime into each bowl. Serve with a crusty bread.
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