Comfort meets luxury in Chef Hong Thaimee’s delectable Creamy Lobster Green Curry. Tender, sweet lobster meat and Japanese eggplant is gently braised in traditional Thai green curry, a spicy, fragrant mixture of coconut milk, chile, garlic, lemongrass, Kaffir lime, coriander, and cumin. It’s poured over a bed of wild black Forbidden Rice, which adds a rich, nutty flavor and texture contrast, and garnished with fresh Thai basil leaves. Enjoy it as-is or with flatbread.
Nutritional facts
Protein
24g
Carbs
54g
Calories
510
Fat
23g
Ingredients
Rice, Berry, Wild RiceCanola and Olive Oil BlendFish SauceThai BasilLobsterJapanese EggplantSugarCoconut MilkKosher SaltLime JuiceGreen Curry Paste
Reviews
4.3
Based on 54 reviews
Hong Thaimee is a Manhattan-based hospitality veteran in the New York restaurant industry, and prestigious restaurants and hotels in locations as varied as Paris, Tokyo, Dubai, the Maldives, Bahrain, and Thailand.
Trained under acclaimed chef Jean Georges Von Gerichten, she found success with her own restaurants - Ngam, Thaimee Table, and Thaimee Love, which is now transformed into a line of products. Hong’s cookbook, True Thai, is published by Rizzoli Books, and she is working on a new concept with Sterling Lord Literistic Agency. She sits on the City Harvest culinary council, and is a Chef Ambassador for RED, the AIDS charity.
Hong Thaimee has been featured in media outlets worldwide such as Vogue Japan, Elle Spain, New York Times, Bon Appétit, Epicurious, Food Network, NBC, and many more.
She is famous for modernizing Thai flavors with love and care as her favorite part of her day is packing a lunch box for her family. She is planning to do the same for you with CookUnity.
You can find Hong Thaimee’s meals in...