Lobster curry with bell peppers

Ingredients for 4 servings:

• 2 lobster tails, raw
• 1 tbsp oil
• 2 tbsp red curry paste
• 2 stalks of lemongrass, finely chopped (only the white parts)
• 1 bell pepper(s), red, roughly chopped
• 250 ml coconut milk
• 6 dates, Chinese, dried
• 1 tbsp fish sauce
• 2 tsp brown sugar
• 1 tsp lime zest, freshly grated
• 25 g coriander leaves, fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Remove the meat from the lobster tails and cut into 2 cm pieces. Heat the oil in a wok, add the curry paste and lemongrass, and stir-fry for 1 minute over medium heat. Add the lobster pieces and fry for 3 minutes until golden brown. Set aside on a plate. Add the bell pepper pieces to the wok and fry for 30 seconds. Add the coconut milk and dates, bring to a boil, and cook for 5 minutes until the dates are thick, then add the fish sauce, sugar, and lime zest. Now add the lobster meat back in and heat briefly again. Reserve the coriander leaves for garnish and serve the lobster curry with rice. Tip: Fry the lobster meat quickly over high heat; do not overcook.