Thai Red Curry

I love Thai food and Mel loves lobster.  So when he makes his lobster Thai red curry, it’s a big hit.  Here’s his version.


  • 1/2 tablespoon vegetable oil
  • 1 small shallot, minced
  • 1 Thai chili pepper, minced (optional)
  • 2 tablespoon red curry paste
  • 1 small 5.6 oz can coconut milk
  • 7 bay leaves
  • 1 tablespoon oyster sauce
  • 4 tablespoon water
  • 3 teaspoon sugar
  • pinch of salt
  • 1 red bell pepper
  • green beans or asparagus
  • 2 lobster tails, chopped


  • In a saucepan, heat oil over medium heat.


  • Add minced shallot (and Thai chili pepper), stirring until brown.


  • Add red curry paste.


  • Add coconut milk.
  • Turn heat down to low/medium heat.


  • Using the back of a spoon, mash the curry paste until it’s smooth and incorporated into the coconut milk.
  • Add bay leaves, oyster sauce, water, sugar, and salt.
  • Let shimmer for 5 minutes.


  • Add bell pepper and asparagus.


  • Add lobster tails.
  • Stir occasionally to coat in curry.
  • Cover saucepan and let simmer until vegetables and lobster are cook, about 5-7 minutes.


I forgot to get a nicer picture, but here’s the finished product.

In the past, Mel has also made it more saucy by adding a lot more water and red curry paste (below).




2 thoughts on “Thai Red Curry

  1. Kerrie says:

    Hi Ms Tapioca, just dropping by to say hello! I’ve been a long time reader since I found your blog regarding the vanity and I am hooked since. Please update more often hehe!

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