Grilled Langoustines with Thai Red Curry
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Thai, French, International
Grilled Langoustines with Thai Red Curry
Description
The langoustine tails are split and quickly grilled shell side down, then meat side down for a minute each to retain moisture and develop slight charred flavor. The Thai red curry sauce is gently cooked from sautéed garlic, ginger, brown sugar, and red curry paste simmered with coconut milk to create a rich but balanced sauce, finished with yuzu lime juice for brightness and strained for smoothness.
When served, the curry sauce is spooned over the grilled langoustines, enhancing their natural sweetness with spicy, creamy, and slightly sweet Thai flavors. Fresh parsley is sprinkled on top to add a mild herbal freshness and color contrast.
This dish works well as an appetizer or main, highlighting delicate shellfish with a distinctive Southeast Asian curry flair.
Ingredients
- 2 clove garlic
- 1 teaspoon ginger minced, fresh
- 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
- salt to taste, sea salt
- 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
User Reviews
Overall Rating
4.9
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