1/4 cup coconut cream 2 tablespoons red curry paste (I’ll have a recipe up sometime) 1 tablespoon fish sauce 1 tablespoon palm sugar 1 cup coconut milk 1 1/2 cups pineapple wedges (fresh preferred, but canned is acceptable) lobster tail meat from a 1 1/2-2 lb. lobster, sliced into 1/2 inch medallions (you may used precooked) 3 makrut/kaffir lime leaves, 2 torn apart [...]]]>

1/4 cup coconut cream
2 tablespoons red curry paste (I’ll have a recipe up sometime)
1 tablespoon fish sauce
1 tablespoon palm sugar
1 cup coconut milk
1 1/2 cups pineapple wedges (fresh preferred, but canned is acceptable)
lobster tail meat from a 1 1/2-2 lb. lobster, sliced into 1/2 inch medallions (you may used precooked)
3 makrut/kaffir lime leaves, 2 torn apart and 1 shredded
1 tablespoon tamarind puree
1 cup Thai sweet basil leaves
1 large red hot pepper, sliced finely

Simmer coconut cream in large skillet or saucepan, stirring occasionally, for 5 minutes or until oil separates. Add curry paste and stir well; cook for 2-3 minutes. Add fish sauce and sugar and mix well, cooking another 4-5 minutes. The mixture should be darker in color now; if not, keep cooking a few more minutes until color has turned. Add coconut milk and pineapple. Cook for 5-7 minutes or until pineapple has softened. Add lobster tail meat, lime leaves, tamarind puree and basil leaves. Cook 5-6 more minutes or until lobster is just cooked through. Garnish with basil leaves and hot pepper slices, and serve hot over rice.