Best 5 Spicy Coconut Curried Lobster On A Bed Of Jasmine Rice Recipes
Feast your senses on a culinary adventure with our Spicy Coconut Curried Lobster on a Bed of Jasmine Rice. This tantalizing dish marries the succulent sweetness of lobster with a symphony of aromatic spices, creamy coconut milk, and fragrant jasmine rice. Dive into the vibrant flavors of Southeast Asia, where bold chilies, ginger, lemongrass, and kaffir lime leaves create a captivating dance on your palate. Savor the velvety texture of coconut milk as it harmonizes with the delicate lobster meat, while the bed of fluffy jasmine rice provides a comforting foundation. Prepare to embark on a journey of taste and discover the secrets of this extraordinary dish, brought to you by AliceRecipes, your trusted culinary companion.
In addition to the main recipe, we've also included a delightful array of complementary recipes to enhance your culinary experience. Learn how to craft homemade jasmine rice from scratch, ensuring perfect texture and aroma. Discover the art of creating a fragrant coconut curry paste, the heart and soul of this delectable dish. And for those with a passion for spice, we've included a guide to preparing your own chili oil, adding a fiery kick to your culinary creations. Together, these recipes will elevate your cooking skills and leave you craving more.
COCONUT JASMINE RICE
Steps:
- Rinse the rice under cold water 3 times or until the liquid runs clear. Add the rice, coconut milk and water to a medium pot; stir well. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 25 to 30 minutes. Remove from the heat and let stand for 15 minutes. Remove the lid and fluff the rice with a fork. Garnish with coconut flakes.
INDIAN HARVEST JASMINE BLEND RICE
Steps:
- Bring water or stock and butter to boil. Add rice slowly, stirring constantly. Bring back to boil to a boil, reduce heat, simmer and stir gently once more. Cover and simmer for 9 minutes or just until rice begins to stick to the bottom of saucepan. Remove from heat, fluff with fork and let rest uncovered for 5 to 10 minutes to allow rice to "dry". Serve.
CHILE CHICKEN WITH JASMINE RICE
Steps:
- For the rice: Place the rice in a heavy-bottomed saucepan, and add the boiling water. Bring the mixture to a boil, and then cover it with a tight-fitting lid, and reduce the heat to low. Cook for 15 to 20 minutes. Uncover the pan, and remove it from the heat. Fluff up the rice grains with a fork, and serve immediately.
- For the sauce: In a blender, puree the garlic, tomatoes, ginger, chopped chile, red pepper, water, ketchup, and brown sugar.
- For the chicken: Heat a wok over a high heat, and add the groundnut oil. Add the chicken to the hot pan, and stir-fry for 2 to 3 minutes, or until the pieces start to turn brown. Add the zucchini, and red peppers and stir-fry together for another 1 minute. Pour in the sauce, and bring everything to a boil.
- Season the dish with the soy sauce and garnish with the spring onions, and serve immediately with the jasmine rice.
SPICY COCONUT MUSSELS WITH LEMONGRASS
Mussels are cheap, delicious and relatively fun to eat: saline, mild and plump little bites. They are also extremely easy to cook, especially if they've been farmed (most mussels you find in markets have been). Just give them a good rinse, and they are ready to go. Here the treatment heads in the general direction of Thailand, offering a sauce of coconut milk, lemongrass, garlic and chiles that perfectly frames the sweetness of the meat.
Provided by Melissa Clark
Categories dinner, weekday, main course
Time 20m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Heat the oil in the bottom of a large pot until hot. Add the shallot, garlic, lemongrass and chile. Cook over medium heat until soft, about 3 minutes. Add the coconut milk and mussels. Cover with a tight-fitting lid and cook until the mussels have opened, 5 to 7 minutes (discard any mussels that remained closed). Remove from heat, and use a slotted spoon to transfer the mussels to a large bowl, leaving the liquid in the pot. Stir the lemon zest and juice, fish sauce and cilantro into the pot. Taste and add more fish sauce and/or lemon juice if needed (fish sauce provides the salt).
- As the mussels cook, heat the broiler. Place the croissants, cut side up, on a small baking sheet. Run under the broiler until just golden. Put the mussels in two wide, shallow bowls. Ladle the broth over them and serve with the croissants.
Nutrition Facts : @context http, Calories 869, UnsaturatedFat 20 grams, Carbohydrate 42 grams, Fat 53 grams, Fiber 2 grams, Protein 60 grams, SaturatedFat 27 grams, Sodium 1536 milligrams, Sugar 6 grams
COCONUT-LIME SHRIMP
You can make this gingery, lightly sweet shrimp stew as tangy and spicy as you like by adjusting the amounts of chile and lime juice. Using full-fat coconut milk gives you the richest and most flavorful dish. But light coconut milk will also work, resulting in something brothier and more souplike. Be sure not to overcook the shrimp. As soon as they turn pink, they're done.
Provided by Melissa Clark
Categories dinner, seafood, main course
Time 25m
Yield 3 to 4 servings
Number Of Ingredients 15
Steps:
- Heat sesame oil in a 12-inch skillet over medium heat. Stir in shallots, jalapeño and a large pinch of salt, and cook until starting to brown, about 6 minutes. Stir in ginger and garlic, and cook until fragrant, about 1 minute longer.
- Stir in coconut milk, 1/4 cup chopped cilantro and 1 1/4 teaspoons salt. Bring to a simmer and let cook for 2 minutes to blend the flavors.
- Stir in shrimp, lime zest, lime juice, sugar and fish sauce. Continue to simmer until shrimp are pink and cooked through, about 5 minutes. Taste and add more lime juice, salt or fish sauce, or all three, if needed.
- Serve over rice, with remaining cilantro and lime wedges on the side.
Tips:
- Choose fresh, high-quality lobster: Look for lobsters with firm, intact shells and lively movement. Avoid any lobsters that appear sluggish or have discolored shells.
- Use a heavy-bottomed pot: This will help to evenly distribute heat and prevent the curry from burning.
- Marinate the lobster: Marinating the lobster in a mixture of spices and herbs will help to infuse it with flavor.
- Cook the lobster over medium heat: This will help to prevent the lobster from overcooking and becoming tough.
- Serve the curry immediately: The curry will taste best when served hot and fresh.
Conclusion:
This spicy coconut curried lobster is a delicious and flavorful dish that is perfect for any special occasion. The lobster is cooked to perfection and the curry is rich and creamy. The jasmine rice is a perfect accompaniment to the curry, as it soaks up all of the delicious sauce. If you are looking for a truly special meal, this spicy coconut curried lobster is sure to impress.
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