Ingredients

• 1/2 cup unsweetened coconut cream, see Cook's Note
• 2 tablespoons red curry paste, recipe follows
• 1 1/3 cup coconut milk, see Cook's Note
• 6 Thai eggplant, cut in chunks*
• 2 tablespoons fish sauce*
• 1/4 teaspoon kosher salt
• 1 1/3 teaspoons sugar
• 5 kaffir lime leaves, torn into small pieces*
• 12 to 14 ounces cooked lobster meat, coarsely chopped
• 1/3 cup basil leaves
• 2 red finger hot chiles, thinly sliced, for garnish*
• Serving suggestion: steamed rice

Directions

Red Curry Paste:

1 tablespoon coriander seeds

1 teaspoon cumin seeds

15 dried birds-eye chiles, soaked in hot water for 15 minutes

3 tablespoons finely chopped shallots

4 tablespoons finely chopped garlic

2 tablespoons thinly sliced fresh lemongrass

3 kaffir lime leaves, minced

20 black peppercorns

1 teaspoon dried shrimp paste*

Water

*Available at Asian markets

Toast the coriander and cumin seeds in a small pan over very low heat until fragrant, about 5 minutes. In a spice grinder or mortar, grind the seeds to a fine powder. Transfer the spice powder to a blender. Add the chiles, shallots, garlic, lemongrass, lime leaves, peppercorns and shrimp paste. Puree, adding water a tablespoon at a time, until the mixture forms a thick paste. Store covered in a cool dry place.