Coconut Curry with Seafood

Ingredients

• 500 g pre‑cooked lobster (1 pre‑cooked lobster)
• 125 g giant shrimp (peeled and ready to use)
• 1 baby pineapple
• 1 tbsp Yellow curry paste
• 50 g sugar snap peas
• 100 g pickled thick beans
• 1 Shallot
• 1 Garlic clove
• 10 g ginger (1 piece)
• 1 small red chili pepper
• 1 stalk celery (with green)
• 75 ml coconut milk
• 4 tbsp sesame oil
• 200 ml lobster stock
• 2 tbsp lemon juice
• Salt
• freshly ground pepper
• parsley (for garnish)

Instructions

1. 1.

   Release the lobster; clean and dry any desired pieces of the shell or claws for garnish. Peel and dice the pineapple into small cubes. Drain the beans. Wash the snap peas, drain them and cut lengthwise into thin strips. Peel and finely mince the shallot, garlic, and ginger. Wash the chili, deseed it and finely chop the flesh. Wash the celery, roughly chop the green and set aside; dice the stalk into very small cubes.

2. 2.

   Heat the oil, briefly sauté the shallot, garlic, chili, and ginger, then add the celery and pineapple and stir‑fry. Add the shrimp and lobster pieces and cook for a moment. Pour in the lobster stock and coconut milk, stir in the curry paste, season with lemon juice, salt, and pepper. Fold in the beans and snap peas, let everything simmer gently for about 5 minutes. If the sauce thickens, thin it with a little coconut milk or warm water. Garnish with celery green and parsley leaves. Serve with rice.