Ingredients

2 raw lobster tails
1 tb sp oil
1-2 tb sp Red Curry past
2 stems lemon grass (white part only), finely chopped
1 red capsicum, roughly chopped
1 cup coconut milk
6 dried chinese dates
1 tb sp fish sauce
1tsp grated lime rind
1/2 cup fresh coriander leaves.

Method

Cut down the center of the lobster tails on the underside.
Remove the flesh and cut into 2cm pieces.

Heat the oil in a wok or heavy based frying pan. Add the curry paste and
lemon grass and stir for 1 minute over medium heat. Add the lobster pieces
a few at a time and stir fry each batch for 2 minutes, just until golden brown.
transfer each batch of lobster to a plate and set aside.

Add the capsicum to the wok and stir fry for 30 seconds. Add the coconut milk
and the dates, bring mixture to the boil and cook for 5 minutes or until
dates are plump. Add the fish sauce, brown sugar and lime rind.
Return the lobster meat to the wok and allow to heat through.

Serve with steamed rice. Sprinkle with coriander leaves.
(Serves : 4 )