Ingredients
Aromatics Base
- 3 tbsp coconut oil
- 6 cloves garlic, smashed
- 2 shallots, sliced
- 2 stalks lemongrass, bruised
- 6 kaffir lime leaves
- 2-inch galangal, sliced
- 4 Thai bird chiles, slit
Curry & Broth
- 6 tbsp Thai red curry paste
- 2 cans (28 oz total) full‑fat coconut milk
- 6 cups seafood stock
- 3 tbsp palm sugar
- 3 tbsp fish sauce
- 1 tbsp tamarind concentrate
- 1 cup lychees (fresh or canned), halved
- 1 cup cherry tomatoes
Proteins & Vegetables
- 2 whole lobster tails (or 1 whole split lobster)
- 1 lb prawns, peeled & deveined
- 1 lb firm tofu, cubed
- 2 cups baby bok choy
- 1 cup shiitake mushrooms
- 1 cup lotus root slices (optional but stunning)
Finishing & Garnish
- Fresh Thai basil
- Cilantro
- Lime wedges
- Charred scallions
- Crispy shallots
- Chili oil drizzle
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🔥 Method
1. Build the aromatic foundation
Set the Platinum 12 QT over medium heat. Add coconut oil, then garlic, shallots, lemongrass, galangal, and chiles.
Sauté until fragrant and lightly golden — this is your flavor engine.
2. Toast the curry paste
Add the red curry paste directly into the aromatics.
Stir 2–3 minutes until it deepens in color and the oils separate.
3. Create the broth
Pour in coconut milk and seafood stock.
Add palm sugar, fish sauce, tamarind, lychees, and tomatoes.
Bring to a gentle simmer for 15 minutes to develop depth.
4. Add proteins & vegetables
- Add lobster first; simmer 8–10 minutes.
- Add prawns, tofu, mushrooms, lotus root; cook 5 minutes.
- Add bok choy last to keep it vibrant.
5. Final seasoning
Taste and adjust:
- More fish sauce = salt
- More palm sugar = balance
- More tamarind = tang
6. Garnish dramatically
Top with Thai basil, cilantro, charred scallions, crispy shallots, and a swirl of chili oil.
