Print

Thai Green Curry Lobster Tails

Two halves of bright red lobster tails served in a rich, green Thai Green Curry Lobster Tails sauce, garnished with fresh basil.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe for cooking tender lobster tails in a rich, authentic Thai green curry sauce.

Ingredients

Scale
  • 4 (6 ounce) raw lobster tails, shelled and deveined
  • 1 tablespoon coconut oil
  • 4 tablespoons Thai green curry paste (store-bought or homemade)
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 cup chicken or vegetable broth
  • 1 tablespoon fish sauce
  • 1 teaspoon brown sugar
  • 1/2 cup sliced bamboo shoots, drained
  • 1/2 cup sliced red bell pepper
  • 1/4 cup fresh basil leaves
  • 1 lime, cut into wedges for serving

Instructions

  1. Prepare the lobster tails: If using frozen, thaw them completely. Shell the tails, leaving the last segment of the shell attached for presentation if desired. Devein the meat.
  2. Heat the coconut oil in a large skillet or wok over medium heat. Add the green curry paste and cook for 1 minute, stirring constantly until fragrant.
  3. Pour in the coconut milk and broth. Bring the mixture to a gentle simmer, stirring to combine the paste fully.
  4. Stir in the fish sauce and brown sugar. Taste the sauce and adjust seasoning if needed to balance sweet, salty, and spicy flavors.
  5. Add the bamboo shoots and red bell pepper to the simmering sauce. Cook for 3 minutes.
  6. Gently place the prepared lobster tails into the curry sauce, ensuring they are mostly submerged.
  7. Reduce the heat to low, cover the skillet, and simmer for 5 to 7 minutes, or until the lobster meat is opaque and firm but still tender. Do not overcook.
  8. Stir in the fresh basil leaves just before serving.
  9. Serve the lobster tails immediately over steamed jasmine rice, garnished with lime wedges.

Notes

  • For best flavor, use full-fat coconut milk. Shake the can well before opening.
  • If you prefer a thicker sauce, simmer uncovered for a few extra minutes before adding the lobster.
  • You can substitute shrimp or scallops for lobster tails, adjusting the cooking time slightly.
  • Serve with sticky rice for a traditional pairing.

Nutrition

Find it online: https://spoonswirl.com/thai-green-curry-lobster-tails-recipe/