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Grilled Langoustines with Thai Red Curry

Grilled Langoustines with Thai Red Curry

William Bradley
4.92 from 47 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine French, International, Thai
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

Grilled Langoustines with Thai Red Curry
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