Bring the coconut cream to a simmer over medium heat in a large, deep skillet or Dutch oven. Add the red curry paste and simmer, stirring, for several minutes. Add the coconut milk, simmer for 1 to 2 minutes then add the eggplant, fish sauce, salt, sugar and kaffir lime leaves. Simmer the curry until the eggplant is soft and cooked, about 15 minutes. Add the lobster and basil and heat through. Spoon the curry into a serving bowl, garnish with sliced chiles and serve with rice.
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.
Coconut cream and milk are produced by pureeing coconut with an equal amount of hot water. The mixture is then squeezed through a fine cloth. The resulting liquid will clearly separate with the cream rising to the top. One coconut yields approximately 1 cup of cream. The amount of milk will vary slightly and can be increased by squeezing the pureed coconut with a little additional hot water. *Available at Asian markets
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Erawan, copyright 2004
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