Thai curry paste is a great shortcut! Depending on where you live, it might be hard to find Thai ingredients like lemongrass, kefir leaves, and galangal. The store-bought paste has all of those. Just check the ingredient labels for undesirable ingredients!
Prep time 20 minutes
Serves 6
1 14-ounce (400 ml) can full-fat coconut milk
2 cups (475 ml) chicken broth
3 tablespoons (45 ml) Thai green curry paste
1 tablespoon (15 ml) tapioca flour
3 large carrots, halved lengthwise and cut into 1/2-inch (1 cm) pieces
2 cups (480 ml) trimmed green beans, cut into 1-inch (2.5 cm) pieces
1 medium sweet potato, cut into 1-inch (2.5 cm) cubes
1 medium yellow squash, halved lengthwise and cut into 1-inch (2.5 cm) pieces
1 lime
1 teaspoon (5 ml) fish sauce
1/2 teaspoon (10 ml) sea salt
4 to 5 uncooked 8- to 10-ounce (225 to 280 gram) lobster tails
1/3 cup (720 ml) fresh chopped cilantro
Additional limes, cut into wedges, for serving
Cauliflower Rice (shown here and here) or Squash Noodles, for serving
1 Whisk together the coconut milk, chicken broth, curry paste, and tapioca flour in a 6-quart (5.7 liter) slow cooker.
2 Add the carrots, green beans, sweet potato, squash, juice from half the lime, fish sauce, and salt to the slow cooker. Give it a stir, then cover and cook on low for 2 to 3 hours, or until the carrots are nearly cooked through.
3 Prepare the lobster by cutting the top of each shell down the middle with a pair of sharp kitchen shears. Pull apart each shell carefully, removing any pieces of broken shell, and pull the lobster meat away from the shell and the lower membrane. It should come out in one piece.
4 Add the lobster meat to the curry, nestling it among the vegetables. Cover and cook for another 30 minutes, until the lobster is just cooked through.
5 Remove the lobster meat from the curry with a pair of tongs. Put the meat on a large cutting board and cut it into bite-sized pieces. Stir the meat back into the curry, along with the juice from the remaining lime half and the cilantro. Taste the curry, and add more lime juice or salt if necessary.
6 Serve the curry with desired side dish.
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Thai green curry with lobster is slow cooker luxury at its easiest. A coconut milk and green curry broth simmers with carrots, green beans, sweet potato, and squash before lobster tails steam on top at the very end. Lime and cilantro finish the pot, and the whole thing lands somewhere between weeknight dinner and special occasion.
Pro Tips
- Whisk the tapioca flour into the coconut milk and broth before cooking. It thickens the curry to a silky consistency without any starchy lumps.
- Give the vegetables the head start — two to three hours before the lobster goes in. Lobster needs only thirty minutes and turns rubbery with any more.
- Nestle the lobster meat among the vegetables rather than dropping it on top. Partially submerged, it poaches gently in the curry broth.
- Cut the lobster into bite-sized pieces and stir it back in with the last lime juice. Every piece gets coated in sauce instead of sitting dry on the shell.
Frequently Asked Questions
Can I use shrimp instead of lobster?
Absolutely. Large shrimp need only the last fifteen to twenty minutes, and the green curry broth treats them just as well as it does lobster.
How spicy is Thai green curry?
Green curry paste brings a fragrant, moderate heat — spicier than yellow, milder than red. Use less paste for a gentler curry and taste before serving.
What should I serve this with?
Cauliflower rice or squash noodles are the paleo partners suggested here. Both soak up the coconut curry broth beautifully.
Recipe Card
Ingredients
Method
- Additional limes, cut into wedges, for serving Cauliflower Rice (shown here and here) or Squash Noodles, for serving
- 1 Whisk together the coconut milk, chicken broth, curry paste, and tapioca flour in a 6-quart (5. 7 liter) slow cooker.
- 2 Add the carrots, green beans, sweet potato, squash, juice from half the lime, fish sauce, and salt to the slow cooker. Give it a stir, then cover and cook on low for 2 to 3 hours, or until the carrots are nearly cooked through.
- 3 Prepare the lobster by cutting the top of each shell down the middle with a pair of sharp kitchen shears. Pull apart each shell carefully, removing any pieces of broken shell, and pull the lobster meat away from the shell and the lower membrane. It should come out in one piece.
- 4 Add the lobster meat to the curry, nestling it among the vegetables.
- Cover and cook for another 30 minutes, until the lobster is just cooked through.
- 5 Remove the lobster meat from the curry with a pair of tongs.
- Put the meat on a large cutting board and cut it into bite-sized pieces.
- Stir the meat back into the curry, along with the juice from the remaining lime half and the cilantro.
- Taste the curry, and add more lime juice or salt if necessary.
- 6 Serve the curry with desired side dish.
