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This dish comprising stir fried lobster, kangaroo island chicken, shiitake mushroom and hand cut noodles flavoured with a sensational red curry sauce oozes wonderful imagination and flavour to match.


  • 1 small red eschalot roughly chopped

  • 1 Clove Garlic roughly chopped

  • 1 Scud Chilli roughly chopped

  • 0.25 teaspoon white peppercorns roasted until fragrant

  • 1 roughly chopped Coriander root scraped and washed

  • vegetable oil

  • 1 large tablespoon Coconut cream

  • 1 Kaffir Lime leaves

  • 1 red curry paste see seperate recipe

  • 1 teaspoon Palm Sugar

  • 1 teaspoon Fish sauce

  • 1 Lime juiced

  • 0.25 cup Coconut milk

  • 60 g fresh egg noodles

  • Larb Paste AS ABOVE

  • vegetable oil

  • 50 g Lobsters meat diced

  • 50 g chicken mince

  • Fish sauce

  • Palm Sugar

  • 2 fresh shiitake mushrooms finely sliced

  • 0.5 Lime juiced

  • 0.5 tablespoon coriander leaf

  • 0.5 tablespoon Thai basil leaf

  • 0.5 tablespoon Mint


  • 1.

    Make the larb paste by simply crushing all the ingredients together in a mortar with a pestle.

  • 2.

    Set the paste aside while you make the curry sauce.

  • 3.

    To make the curry sauce, heat a heavy-based saucepan or frypan.

  • 4.

    Add a dash of vegetable oil along with the coconut cream and add the crushed kaffir lime leaf.

  • 5.

    When the cream has split and is starting to smell a little toasted, add the red curry paste.

  • 6.

    Cook until the raw taste has gone and add the palm sugar and fish sauce to season.

  • 7.

    Balance the curry sauce with lime juice and add the coconut milk to bring it all together.

  • 8.

    Blanch the noodles for 1-2 minutes in boiling water, drain, add to the curry sauce and set aside for a moment while you cook the larb.

  • 9.

    Heat a high-sided fry pan or wok till it is nice and hot.

  • 10.

    Add a dash of vegetable oil and stir fry the lobster meat. Add the chicken mince and continue stir frying, then the larb paste.

  • 11.

    Cook out for a minute until the larb is cooked yet still crunchy.

  • 12.

    Add the shiitakes followed by the fish sauce and a touch of palm sugar to taste.

  • 13.

    Finish with lime juice, coriander, mint and Thai basil.

  • 14.

    Note: If time-short, use your favourite red curry paste or sauce for this recipe, and any beautiful fresh Asian noodles or pasta.

  • 15.

    Serve the noodles, coated in the red curry sauce to a large white bowl and top with the larb.

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