Lobster Tail Pad Pong Karee (Thai Curry)
#ThaiFood #PadPongKaree #LobsterCurry #GourmetCurry
Experience a luxurious twist on the classic Thai stir-fry with this Pad Pong Karee recipe, featuring succulent lobster tails instead of crab! This dish offers a delightful symphony of flavors and textures, with a rich curry paste base, tender lobster, and the silky smoothness of scrambled egg. It’s absolutely delicious served over steamed rice, making it a perfect meal. While Tom Yum Goong is often hailed as Thailand’s signature dish, Pad Pong Karee stands as a formidable contender. The name breaks down as ‘Poo’ (crab), ‘Pad’ (stir-fried), ‘Pong’ (powder), and ‘Karee’ (curry), literally meaning stir-fried crab with curry powder. Today, we’re elevating this concept by using frozen lobster tails for an extra special, gourmet touch. The natural sweetness and distinct aroma of lobster perfectly complement the complex spices of the curry paste.
Ingredients- 8 frozen lobster tails
- 20g yellow curry paste
- 20g green curry paste
- 1 medium red onion
- 1/3 stalk celery
- 2 tbsp Vietnamese chili flakes
- 4 tbsp chopped white parts of green onion
- 1 tbsp minced garlic
- 4 eggs
- 2 tbsp fish sauce (or anchovy sauce)
- 1 tsp lemon juice
- 2 tbsp coconut oil
Cooking Instructions
Step 1
First, let’s introduce the star ingredients of our dish: the curry pastes. We’ll be using both yellow and green curry pastes, readily available at most supermarkets. The yellow paste contributes a rich, mellow flavor and color, while the green paste adds a vibrant hue and a spicier, herbaceous note. These pastes are essentially concentrated essences of various spices, forming the flavorful backbone of our Pad Pong Karee.
Step 2
Next, we prepare the supporting aromatics and vegetables that will add depth and texture. Finely chop the red onion and slice the celery. These vegetables, when stir-fried, will release their natural sweetness and fragrance, beautifully complementing the curry paste and creating a well-rounded flavor profile.
Step 3
We also need to prepare the eggs, which play a crucial role in creating the dish’s signature creamy texture and binding everything together. Crack four eggs into a bowl and whisk them lightly until well combined. This simple step ensures the eggs will create a smooth, silken finish when added to the hot curry.
Step 4
Now, let’s begin the cooking process. Heat the coconut oil in a wok or large skillet over medium-high heat. Add the chopped green onions and minced garlic, followed by the Vietnamese chili flakes. Stir-fry until the garlic is fragrant and the chili flakes release their aroma, creating a flavorful base infused with ‘scallion oil’ and chili oil.
Step 5
Once the aromatics are fragrant, add the chopped red onion and sliced celery to the wok. Stir-fry for a couple of minutes until the vegetables begin to soften slightly and become translucent. This allows their flavors to meld with the curry base.
Step 6
Increase the heat to high and stir-fry everything vigorously for a short period. The goal here is to quickly cook the vegetables without them becoming overly soft, retaining a pleasant, slight crunch. This rapid cooking helps to intensify the flavors.
Step 7
Add the prepared lobster tails to the wok. Pour in a small amount of water and chicken stock. Cover the wok and let it steam-cook the lobster tails over high heat until they turn opaque and bright pink, indicating they are cooked through. Once the lobster is cooked, remove the lid and season the dish with fish sauce (or anchovy sauce) to taste. Fish sauce is essential for that authentic Thai umami flavor.
Step 8
Check that the lobster tails are fully cooked, turning from a translucent red to an opaque pinkish-red. Now, it’s time to achieve that signature creamy consistency. Slowly drizzle the whisked eggs around the perimeter of the wok, allowing them to cook slightly before gently incorporating them into the curry.
Step 9
Quickly stir everything together to distribute the egg evenly, preventing it from clumping and creating a beautifully smooth sauce. You can add a pinch of black pepper if desired, though the curry pastes usually provide ample seasoning. Continue to cook over high heat, stirring constantly, until the sauce thickens to your desired consistency. Once thickened, remove from heat immediately. Your delicious Lobster Pad Pong Karee is ready!
Step 10
Serve the Lobster Pad Pong Karee immediately, arranging the lobster tails attractively on a plate. A final flourish of fresh lemon juice (or lime juice) will add a bright, zesty note that cuts through the richness of the curry. This dish boasts a delightful balance of sweet and savory, with the subtle aroma of coconut and the luxurious texture of the lobster and silky egg. It’s a truly satisfying meal, especially when paired with steamed rice.
