Grilled Langoustines with Thai Red Curry

This is a great way to cook langoustines over the grill and mixed with a slightly spicy and flavorful Thai red curry sauce. Simply delicious!

Enjoy this grilled langoustines recipe with Thai red curry!

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Grilled Langoustines with Thai Red Curry

Course Main Course

Cuisine French, International, Thai

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4 servings

Ingredients

• 2 clove garlic
• 1 teaspoon fresh ginger minced
• 1 tablespoon brown sugar
• 3 tablespoons thai red curry paste
• 4 tablespoons olive oil plus some for basting
• 1/2 cup coconut milk
• 1 tablespoon yuzu lime juice
• 8 langoustine tails
• sea salt to taste
• 2 tablespoons parsley chopped

Instructions

Method for Thai Red Curry Sauce:

• Over low heat, combine garlic, ginger, brown sugar, curry paste and olive oil in a saucepot.
• Slowly sauté for five minutes while continuously stirring.
• Add coconut milk.
• Once mixture comes to a boil, remove from heat.
• Add yuzu lime juice.
• Strain through a fine mesh strainer.
• Cover and keep warm.

Method for Langoustines:

• Split langoustine tails in half lengthwise.
• Shell side down, baste with olive oil and fleur de sel to taste.
• Grill shell side down for one minute.
• Flip and grill meat side down for an additional minute.
• Remove from heat.

Assembly:

• On four plates, place lobster tails shell side down.
• Spoon Thai Red Curry Sauce over top of each tail and sprinkle with chopped parsley.

Notes

The post Grilled Langoustines with Thai Red Curry appeared first on Chef's Pencil.

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