1 14-ounce can unsweetened coconut milk
2 tablespoons red curry paste
1 1/2 tablespoons fish sauce
1 tablespoon grated palm sugar
8 ounces Chinese green beans, cut crosswise into 2-inch lengths
4 slices peeled fresh ginger
2 kaffir lime leaves
1 1/2 teaspoons tamarind paste
1 1/2 cups fresh pineapple, peeled and cut into bite-size cubes (about 1/4 of a pineapple)
2 8-ounce uncooked lobster tails, shelled, meat thinly sliced crosswise
1/2 cup fresh basil leaves
PREPARATION
1. Simmer 1/4 cup coconut milk in a heavy large saucepan over medium heat 5 minutes, or until oil separates from milk. Stir in curry paste and cook 1 minute. Add fish sauce and sugar and cook 2 minutes, stirring constantly, or until mixture darkens and thickens.
2. Add green beans and stir to coat. Add remaining coconut milk and stir to scrape up browned bits on bottom of pan. Stir in ginger, lime leaves, and tamarind paste.
3. Add pineapple and simmer 3 minutes, stirring occasionally, or until sauce reduces and thickens slightly and green beans are crisp-tender. Add lobster and basil leaves and cook 4 minutes, or until lobster is just cooked through.
4. Discard ginger and lime leaves. Season curry to taste with salt. Transfer curry to bowls and serve with steamed rice.
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