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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Please bear-in-mind, these are just approximations. you can vary the ingredients & cooking times to vary your taste. | 2. firstly, peel the garlic cloves, but leave whole. place the peeled garlic cloves onto an oven tray, drizzle with a little olive oil & place in a pre-heated oven - 180degrees; gas mark 4 - for 15-20 minutes approx', or until the garlic has become golden & caramelised. | 3. next, prepare the thai red curry sauce. in a large, non-stick saucepan, heat up a little olive oil until hot. add the thai red curry paste to the pan & stir. add the tins of coconut milk & the fish sauce & stir well. bring the sauce to the boil & then reduce the heat. simmer uncovered for 15-20 minutes approx', or until the sauce has reduced & thickened. | 4. whilst the sauce is thickening, in a large non-stick frying pan, saute off the shitaki mushrooms, roasted garlic cloves, diced red pepper, baby carrots, halved broccoli florets & the peas in a little olive oil, for 3 minutes approx'. | 5. add the fresh lobster meat & continue to saute for a further 3-5 minutes approximately. | 6. add the thickened sauce to the lobster & vegetables in the pan & season to taste. stir well & then bring to the boil. reduce the heat once again & then simmer for a further 5 minutes approx', or until the lobster meat has been lightly poached in the sauce. | 7. to serve, stir a knob of butter through the cooked chinese black rice - cooked using instructions on the packet - until thoroughly melted through. place the rice into a rammekin dish & press down firmly to mould the shape. out-turn the rice onto the centre of a warmed serving bowl. pour the thai red lobster curry around the rice. | 8. garnish with a lobster head placed on top of the rice & a dusting of shredded thai basil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lobster meat	1 1/2	1/2		-	-	-	-
thai red curry paste	2	tablespoons		-	-	-	-
coconut milk	2	cans		1655.1724	39.8681	16.4798	171.5622
fish sauce	1	teaspoon		2.1	0.2184	0.3036	0.0006
shiitake mushroom	200		sliced	-	-	-	-
garlic clove	5 -6		peeled	-	-	-	-
red pepper	1		diced	1.25	0.2753	0.0584	0.0138
baby carrot	10		blanched	-	-	-	-
broccoli floret	2	halved	blanched	-	-	-	-
pea	200	g	blanched	84.0	15.1	5.6	0.4
black rice	1/2	cup		110.23	17.812	3.3872	2.8105
butter				-	-	-	-
sea salt			ground	-	-	-	-
peppercorn			ground	-	-	-	-
olive oil				-	-	-	-
lobster head	1			-	-	-	-
thai basil			shredded	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.