Spicy Coconut Curried Lobster On A Bed Of Jasmine Rice Recipes

COCONUT JASMINE RICE

Coconut Jasmine Rice image

Provided by Guy Fieri

Time 50m

Yield 4 servings

Number Of Ingredients 4

Ingredients

3 cups jasmine rice
2 cups coconut milk
2 cups water
Large toasted coconut flakes, for garnish

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.

CURRY LOBSTER

Curry Lobster image

Provided by Brittney "Chef Stikxz" Williams

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons vegetable oil
3 tablespoons Jamaican curry powder, plus more if needed
1 small yellow onion, small diced
5 cloves garlic, peeled and smashed
4 lobster tails, split lengthwise and then crosswise
1 small red bell pepper, diced
2 scallions, roughly chopped into 1-inch pieces
3 sprigs thyme
1/2 Scotch bonnet chile, seeded and julienned
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter

Steps:

Add the oil to a large skillet over medium-high heat. Stir in the curry powder with a wooden spoon until toasted and fragrant, 3 to 5 minutes.
While stirring, gradually add the onions. Cook for about 2 minutes, and then add the garlic. Cook until translucent, 4 to 5 minutes. Add the lobster and 2 cups water. Stir to combine the ingredients, then cover the pan and cook for 2 minutes. Remove the lid and add a pinch more curry powder if needed to deepen the color.
Remove the cover and add the bell peppers, scallions and thyme. Stir to incorporate all the ingredients and let cook at a low simmer, uncovered, for 3 to 4 minutes. Add the Scotch bonnet, 2 pinches of salt and 1 pinch of black pepper. Add the butter and stir to melt, then remove from the heat and serve.

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