I’ve been on a Seafood kick as of lately and always looking for something new to try. I have come to love Curry as long as I make it. So I decided to take a chance on this recipe. Thai Curry Shrimp & Lobster brings my love of both Seafood and Curry into one dish. I served this right over some White Rice and was in a food coma for a few hours.

Shrimp & Lobster

Shrimp is always a staple in my home. Whether I have it frozen in the freezer or fresh in the fridge, it is always ready to go. Lobster though is not always available but nothing a short ride to the grocery store cannot fix. Both are succulent when prepared correctly and I find it on the mild and sweet side of the fishy world in taste. Normally I would pair with any of my favorite pasta dishes but decided to serve over a bed of rice.

Recipe

Thai Curry Shrimp & Lobster is made with a mild tasting but Spicy Red Curry. If you never had Red Curry, it consists of Red Chili Peppers, Salt, Turmeric, Garlic amongst other ingredients. This dish has a warm profile and is commonly used in Thai dishes. Using Curry with Coconut Milk creates such a decadent sauce that can be cooked with seafood, chicken or protein of your choice. It is easy to follow any one of the many recipes available to you for Curry. Keep in mind, it is important that you taste during the cooking process to develop your own pallet profile for it. What one person may love may not be what you do. This is a recipe that you can play with while preparing to make it you own.

Enough of talking about the story behind my dish. Let’s getting cooking so that you can explore simple Thai cooking right in your own kitchen.

Thai Curry Shrimp & Lobster

Shrimp & Lobster in a spicy red curry sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

  • Deep Pan or Skillet with Lid
  • Cutting Board
  • Knife

Ingredients
  

Produce

  • 1 Large Green Pepper Sliced Thinly
  • 1 Large Red Sweet Pepper Sliced Thinly
  • 1 Yellow Onion Sliced Thinly
  • 2 Serrano Peppers Seeded and Diced
  • 4 Cloves of Garlic Minced
  • 1 Fresh Ginger 1 inch Grated or chopped into small pieces.

Seafood

  • 1 lb Raw Large Shrimp Cleaned and Deveined. I leave tail on for more flavor but you can remove if preferred.
  • 4 Small Lobster Tails Cleaned with shell cut down the middle and meat pulled out gently to sit right over top.

Seasonings

  • 2 tbsp Garlic Herb Seasoning No Salt
  • 1 tsp Cumin
  • 1 tbsp Coriander
  • 1 tsp Cuban Style Citrus Garlic Seasoning Trader Joes
  • 2 tbsp Thai Red Curry Paste May use more or less depending on how much flavor and spice you want.
  • Himalayan Pink Salt Grinder
  • Ground Black Pepper

Condiments

  • 2 cans Coconut Milk Unsweetened

Oil

  • Olive Oil

Instructions
 

Shrimp Preparation

  • Place cleaned Shrimp into a mixing bowl adding 1 tablespoon Garlic Herb Seasoning, Cuban Style Citrus Garlic and a generous amount of Himalayan Salt and Pepper. Using a large spoon, stir being sure to incorporate seasonings coating all the Shrimp and set aside.

Cooking

  • Heat a large Skillet on medium high and drizzle a generous amount of Olive Oil in the pan.
  • Add Garlic and begin sautéing until becomes fragrant being sure not to burn.
  • Add sliced Red and Green Peppers, Onions, Serrano Peppers, Garlic, Ginger and remaining Garlic Herb Seasoning, Cumin, Coriander and a pinch of Salt & Pepper. Begin sautéing vegetables stirring periodically until they begin to soften.
  • At this point you will add the Red Curry and stir into vegetables to incorporate flavors.
  • Gently pour both cans of Coconut Milk into Skillet and continue stirring. Cover with lid and let it simmer until Sauce begins to thicken and flavors blend together, about 7-10 minutes. Taste to see if additional seasoning needed. If you are looking for a thick gravy like texture, you may make a slurry of 1:1 ration of Cornstarch and Water and add directly into sauce.
  • Once sauce begins to thicken, add your Shrimp and stir into sauce. Place your Lobster Tails right over the top pushing into sauce being sure to ladle the Curry Sauce right over them. Cover again with lid and let it continue to simmer for additional 5-7 minutes or until both Shrimp and Lobster Tails are fully cooked. Be sure to keep ladling the sauce over the Lobster Tails as it will cook them and flavor it as well.
  • Serve over White Rice and garnish with Green Scallions for a beautiful presentation.
  • Enjoy!!!
Keyword Curry, Lobster, Red Curry, Shrimp, Thai