Ingredients
- 2 raw lobster tails
- 1 tablespoon oil
- 1-2 tablespoons red curry paste, to taste
- 2 lemongrass stems, white part only, finely chopped
- 1 red capsicum (pepper), roughly chopped
- 250 ml (9 fl oz/1 cup) coconut milk
- 6 dried Chinese black dates
- 1 tablespoon fish sauce
- 2 teaspoons soft brown sugar
- 1 teaspoon grated lime zest
- coriander (cilantro) leaves, to garnish
Method
1. To remove the meat from the lobster, cut down the centre of each lobster tail on the underside. Pull away the shell, remove the flesh and cut into bite-sized pieces.
2. Heat the oil in a wok and swirl to coat the base and side. Add the curry paste and lemongrass and stir-fry for 1 minute over medium heat. Add the lobster pieces a few at a time and stir-fry each batch for 2 minutes, just until golden brown. Remove from the wok.
3. Add the capsicum to the wok and stir-fry for 30 seconds. Add the coconut milk and dates, bring to the boil and cook for 5 minutes, or until the dates are plump.
4. Add the fish sauce, brown sugar and lime zest to the curry. Return the lobster to the wok to heat through. Serve immediately, sprinkled with coriander leaves.
