Lobster Coconut Green Curry over Rice Noodles
with Crispy Onions & Mint
Cooking time
20 minutes
Servings
2/4
Calories
980 /serving
Big, bold and bright, this Thai supper is spilling over with summer fun. Coconut milk softens the heat of the green curry broth, chock full of buttery-sweet lobster chunks. Tucked into the noodles you’ll also find roasted cherry tomatoes and bok choy, under textured garnishes.
We will send you:
- 225g Pre-cooked wild-caught lobster meat (product of Canada)
- 140g Cherry tomatoes
- 1 Lime
- 14g Mint
- 225g Bok choy tips
- 5ml Fish sauce
- 18g Green curry paste
- 400ml Organic fair-trade coconut milk (non-GMO)
- 225g Rice noodles
- 6g Crispy onions
Contains: Anchovies • Lobster
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
2 Medium pots
Total Fat
42 g
Saturated Fat
33 g
Sodium
1560 mg
Total Carb
108 g
Sugars
9 g
Protein
36 g
Fibre
6 g
Preparation
Mise en place
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Juice the lime.
- Quarter the bok choy lengthwise.
- Pick the mint leaves off the stems.
Roast the tomatoes & bok choy
- In a medium bowl, combine the bok choy, a drizzle of oil and S&P.
- On a lined sheet pan, toss the tomatoes with a drizzle of oil and S&P.
- Roast, flipping and adding the bok choy halfway, 12 to 14 min., until tender and beginning to burst.
Make the broth
- Meanwhile, in a second medium pot, heat a drizzle oil on medium-high.
- Add the curry paste and sauté, 30 sec. to 1 min., until fragrant.
- Add the coconut milk and ½ cup water (double for 4 portions).
- Simmer, stirring occasionally, 5 to 7 min., until slightly reduced.
Boil the noodles
- Meanwhile, remove the pot of boiling water from the heat and add the noodles; stir gently to separate.
- Cover and let sit for 3 to 5 min. until tender.
- Drain, rinse under cold water and toss with a drizzle of oil to prevent sticking.
Warm the lobster
- Pat the lobster dry.
- To the pot of broth, add the lobster, fish sauce, lime juice and S&P.
- Simmer, stirring occasionally, 3 to 4 min., until the lobster is warmed through.
Plate your dish
- Divide the noodles between your bowls.
- Top with the broth, lobster and bok choy.
- Garnish with the tomatoes, crispy onions and mint. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
