Erawan's Red Curry Lobster

Ingredients

• 0.3 cup basil leaves 
• 15  birds-eye chiles dried hot for 15 minutes
• 20  peppercorns black
• 0.5 cup full fat coconut cream unsweetened
• 1.3 cup coconut milk 
• 1 tablespoon coriander seeds 
• 1 teaspoon cumin seeds 
• 1 teaspoon shrimp paste dried
• 6  thai eggplant cut in chunks* (see cook's note)
• 2  finger chiles red hot thinly sliced for garnish*
• 2 tablespoons fish sauce 
• 4 tablespoons garlic finely chopped
• 3  kaffir lime leaves minced
• 5 small kaffir lime leaves 
• 0.3 teaspoon kosher salt 
• 2 tablespoons lemongrass fresh thinly sliced
• 12 ounces live maine lobsters cooked coarsely chopped
• 4 servings serving suggestion: rice steamed
• 3 tablespoons shallots finely chopped
• 1.3 teaspoons sugar 
• 4 servings water 

Equipment

• bowl
• frying pan
• blender
• mortar and pestle
• dutch oven

Directions

1. Bring the coconut cream to a simmer over medium heat in a large, deep skillet or Dutch oven.
2. Add the red curry paste and simmer, stirring, for several minutes.
3. Add the coconut milk, simmer for 1 to 2 minutes then add the eggplant, fish sauce, salt, sugar and kaffir lime leaves. Simmer the curry until the eggplant is soft and cooked, about 15 minutes.
4. Add the lobster and basil and heat through. Spoon the curry into a serving bowl, garnish with sliced chiles and serve with rice.
5. Toast the coriander and cumin seeds in a small pan over very low heat until fragrant, about 5 minutes. In a spice grinder or mortar, grind the seeds to a fine powder.
6. Transfer the spice powder to a blender.
7. Add the chiles, shallots, garlic, lemongrass, lime leaves, peppercorns and shrimp paste. Puree, adding water a tablespoon at a time, until the mixture forms a thick paste. Store covered in a cool dry place.