Ingredients

• 10 long red chillies
• seeds removed
• finely chopped
• 2 shallots
• finely chopped
• 2 garlic cloves
• finely chopped
• 2cm/¾in piece galangal
• chopped (alternatively use root ginger)
• 1 lemongrass stalk
• finely chopped
• 2 tbsp coriander roots
• 2 kaffir lime leaves
• ¼ tsp shrimp paste
• ½ tsp ground cumin
• ½ tsp ground coriander
• ½ tsp paprika
• 200ml/7fl oz coconut milk
• 1 tbsp fish sauce
• 1 tbsp tamarind paste
• 1 lime
• juice only
• 1 tsp palm sugar
• 2 cooked lobsters
• meat removed
• 2 tbsp coriander cress
• 2 tbsp unsalted butter
• 2 cloves
• 1 cinnamon stick
• broken in two
• 250g/9oz basmati rice

Directions

• For the paste
• place all the ingredients into a small food processor and blend until smooth.
• For the lobster Thai curry
• heat a wok
• then add the paste and cook for 2-3 minutes.
• Add the lime leaves
• shrimp paste
• cumin
• coriander and paprika. Cook for one minute.
• Add the coconut milk
• fish sauce
• tamarind
• lime juice and palm sugar.
• Meanwhile remove the meat from the lobster and chop the meat
• leaving the claw intact.
• Add the lobster to the wok and cook until the lobster is hot. Reduce the heat and let the curry simmer gently until ready to serve.
• Meanwhile for the butter basmati rice
• heat a medium saucepan and add one tablespoon of butter.
• Once the butter has melted
• add the cloves and cinnamon and cook for one minute. Add the rice and enough water to cover.
• Cover with a lid and turn the heat down to the lowest setting and cook for 20 minutes. Turn off the heat and leave the lid on until ready to serve.
• Just before serving stir the remaining butter though the rice.
• To serve
• serve the rice in a serving bowl along with the lobster curry
• topped with coriander cress.