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THREE-CURRY LOBSTER Serves 4 3 1/2 cups (2 400-ml tins) coconut milk, chilled 1 tbsp (15 ml) green curry paste 1 tbsp (15 ml) red curry paste 1 tbsp (15 ml) mild yellow curry powder 2 tbsp (30 ml) brown sugar 2 tbsp (30 ml) fish sauce 1 cup (250 ml) shredded kaffir lime leaves 2 tbsp (30 ml) lemon grass paste 1 thumb-sized piece ginger, peeled and sliced 1 lb (450 g) cooked lobster meat 1/2 lb (225 g) snow peas or sugar snap peas 2 bok choy, cut into quarters 7 oz (200 g) bean sprouts Thai basil leaves coriander leaves 1 1/2 cups (375 ml) steamed jasmine or basmati rice

Open coconut milk, separate cream on top from milk. Heat cream in pot or wok until it bubbles and splits. Add curry, fry until fragrant, stirring constantly. Add remaining coconut milk, brown sugar, and fish sauce, bring to boil. Add lime leaves, lemon grass, and ginger, cook 20 minutes, stirring, until flavour intensifies. Add lobster, cook 2 minutes. Take off heat, add peas. Season with more fish sauce or sugar, if desired. Put bok choy in serving dish and spoon curry over. Sprinkle bean sprouts, Thai basil, and coriander, serve with rice.

“The original recipe is interesting with the ham; it threw me off a little. And cooking with curry in the early 1900s. People were travelling to India then from England, and people here would have had a relationship with England. People employed on ships brought stuff over. Quite interesting!� CHRIS VELDEN, FLYING APRON INN & COOKERY

As the century turns

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Nova Scotia Cookery, Then and Now: Modern Interpretations of Heritage Recipes  

Take one batch of historic recipes, add a handful of local, inspired chefs, mix well, and serve up a modern version of Nova Scotia culinary...

Nova Scotia Cookery, Then and Now: Modern Interpretations of Heritage Recipes  

Take one batch of historic recipes, add a handful of local, inspired chefs, mix well, and serve up a modern version of Nova Scotia culinary...

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