Lobster green curry from Shaya: An Odyssey of Food, My Journey Back to Israel (page 129) by Alon Shaya

  • lemons
  • potatoes
  • Show all ingredients...

  • EYB Comments

    Can substitute prepared seafood stock for lobster stock, and shrimp for lobster meat.

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Notes about this recipe

  • Eat Your Books

    Can substitute prepared seafood stock for lobster stock, and shrimp for lobster meat.

  • SheilaS on February 19, 2024

    This was excellent made with California spiny lobsters. I salted the broth but between the curry paste and fish sauce, the curry itself didn't need much salt. I just added a little more fish sauce to tweak the salt. I also didn't salt the rice. Next time, I will cut back on the potatoes (which were delicious after being cooked in the curry) and toss in some sugar snap peas towards the end.

  • pattyatbryce on January 09, 2021

    This was terrific and fairly easy. I used tails - the store had pretty good-sized on sale and made the stock. Great flavor.

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