lobster curry recipe

Nicaraguan Lobster and Coconut Curry with Kale, Mango and Roasted Cashews

Lobster Curry Recipe

Nicaragua captured my heart several years ago and I’ve been coming back to visit the tiny little fishing village of Playa Gigante ever since I first journeyed to this magical country. Generally, the cuisine of Nicaragua is quite simple: rice and beans, bean soup, grilled meats and fish. So I wanted to come up with something a little more creative using fresh local ingredients and flavours that are easily available.Β This lobster curry recipe is bursting with great flavours. Super easy to substitute with other seafood or chicken if you can’t get your hands on some fresh lobster.

We picked up the lobster through the local fishermen. Unfortunately, they tend to catch them when they’re really small which is sad as it takes many years for lobsters to grow, but they are beautifully sweet with tender flesh. You could also use prawns or firm white fish for this lobster curry recipe instead.

If you’re interested in exploring Nicaragua, read my post on visiting the colonial and charming city of Granada. Find some great tips on places to eat and things to do.

Try out this healthy, nutritional dish, it’s packed with goodness and comfort. It will surely give you an immune boost if you’ve been partying it up all week in San Juan Del Sur, or are coming down with the dreaded Chikungunya! The sweetness of the mango and crunch of the cashew nuts really bring a lot of depth to this delicious lobster curry recipe. Buen Provecho!


Nicaraguan Lobster and Coconut Curry, with Butternut, Kale, Mango and Roasted Cashews

Ingredients

Serves 4

lobster-coconut-curry

4 Medium sized lobster tails, cooked, flesh removed from the shell and chopped into bite-sized chunks

1 Onion – coarsely diced

1/2 Medium butternut – grated with skin on

2 -3 small green peppers – seeded and diced

6 Large Kale leaves – stemmed and shredded

5 cloves garlic – minced

Thumb sized piece of ginger – peeled and grated or chopped

1 1/2 L Chicken or veg stock

2 Tblsp Turmeric powder

1 Generous handful of coriander, leaves picked and stems finely chopped

1 can Coconut Milk

2 tsp Chili flakes or fresh chilies

2 Tblsp Soy Sauce, or more to taste

Juice of 1 lime

Spring onion, fresh mango and roasted cashew nuts to garnish

Method

  • In a large pot, sautee the onion and green peppers until browned and softened
  • Add the turmeric and stir. It will start to smell fragrant
  • Add the stock and throw in the grated butternut, kale, garlic and ginger and chopped coriander stems
  • Bring it up to a boil and let it simmer for 10 mins to soften the butternut and kale
  • Add the coconut milk and chili, bring to a simmer
  • Remove from the heat and throw in the cooked lobster, soy sauce and lime
  • Stir through well and check the seasoning
  • Serve in bowls topped with chopped spring onion, coriander leaves, roasted cashew nuts and sliced mango – YUM!
  • You could also serve it with rice or noodles to bulk it up a bit, but I think it’s so delicious and nutritious as is, without the carbs!

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