5-Ingredient Balmain Bug Curry with Coconut

Ingredients

• id: balmain_bugs metric: 4 large imperial: 4 large name: Balmain bugs (or substitute with small lobster tails)

• id: coconut_milk metric: 400ml can imperial: 14 fl oz can name: full-fat coconut milk

• id: curry_paste metric: 2 tbsp imperial: 2 tbsp name: Thai red curry paste

• id: lime_leaves metric: 6 leaves imperial: 6 leaves name: fresh kaffir lime leaves, torn

• id: fish_sauce metric: 2 tbsp imperial: 2 tbsp name: fish sauce

Instructions

1. Prepare the {balmain_bugs} by removing the heads and carefully extracting the meat from the shells, keeping the pieces as large as possible. Reserve any coral or roe if present - this adds extra flavour.

2. In a large wok or heavy-bottomed pan, heat 2 tablespoons of the thick cream from the top of the {coconut_milk} can over medium heat until it begins to separate and become fragrant.

3. Add the {curry_paste} to the coconut cream and stir-fry for 1-2 minutes until aromatic and the oil starts to separate. The paste should smell fragrant and slightly caramelised.

4. Gradually add the remaining {coconut_milk}, stirring constantly to prevent lumps. Add the torn {lime_leaves} and {fish_sauce}, then bring to a gentle simmer.

5. Add the bug meat (and any coral) to the simmering curry, cooking gently for 3-4 minutes until the meat is just cooked through and opaque. Don't overcook or the delicate meat will become tough.

6. Taste and adjust seasoning with additional fish sauce if needed. Serve immediately over steamed jasmine rice, garnished with fresh lime leaves if desired.

Tips

Bug Preparation: When extracting the meat, crack the shell along the belly and peel away carefully. The meat should come out in one piece - save any coral as it adds incredible flavour to the curry.

Substitute Options: If Balmain bugs aren't available, lobster tails, large prawns, or even crab meat work beautifully in this curry.

Coconut Milk Technique: Using the thick cream from the top of the can to fry the curry paste is a traditional Thai technique that develops deeper flavours.

Curry Paste Quality: Use a good-quality Thai curry paste for best results. The paste should be thick, aromatic, and well-balanced between heat and flavour.

Gentle Cooking: Shellfish cooks very quickly in curry. Add it in the final few minutes to maintain the sweet, tender texture.

Serving Suggestions: Serve with steamed jasmine rice, fresh cucumber slices, and lime wedges. The rich coconut curry pairs beautifully with simple, cooling accompaniments.