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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.
Make the larb paste by simply crushing all the ingredients together in a mortar with a pestle.
Set the paste aside while you make the curry sauce.
To make the curry sauce, heat a heavy-based saucepan or frypan.
Add a dash of vegetable oil along with the coconut cream and add the crushed kaffir lime leaf.
When the cream has split and is starting to smell a little toasted, add the red curry paste.
Cook until the raw taste has gone and add the palm sugar and fish sauce to season.
Balance the curry sauce with lime juice and add the coconut milk to bring it all together.
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.
Heat a high-sided fry pan or wok till it is nice and hot.
Add a dash of vegetable oil and stir fry the lobster meat. Add the chicken mince and continue stir frying, then the larb paste.
Cook out for a minute until the larb is cooked yet still crunchy.
Add the shiitakes followed by the fish sauce and a touch of palm sugar to taste.
Finish with lime juice, coriander, mint and Thai basil.
Note: If time-short, use your favourite red curry paste or sauce for this recipe, and any beautiful fresh Asian noodles or pasta.
Serve the noodles, coated in the red curry sauce to a large white bowl and top with the larb.
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