![Green Curry Lobster Stew](https://cdn.statically.io/img/www.foodandwine.com/thmb/WrSYZFJ8uhaJWxyH49_LRZ8nO8E=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Green-Curry-Lobster-Stew-FT-RECIPE1021-fe5a0d80d6a94862bd3fef9b55264b6d.jpg)
Ingredients
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8 cups boiling water
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2 ½ tablespoons lobster stock base (such as Better Than Bouillon)
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¼ cup neutral oil (such as canola or grapeseed), divided
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¼ cup green curry paste (such as Maesri)
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2 ounces palm sugar, roughly chopped (about 1/4 cup)
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2 tablespoons fish sauce
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1 tablespoon fermented soybean seasoning sauce (such as Golden Mountain)
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1 large (about 1 1/4-pound) sweet potato, washed, peeled (skins reserved), and flesh cut into 3/4-inch cubes (about 3 3/4 cups), divided
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Kosher salt, to taste
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1 pound hen-of-the-woods mushrooms, trimmed and separated into small clusters (about 5 cups)
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½ cup heavy cream
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½ cup well-shaken and stirred unsweetened coconut milk
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8 ounces cooked and picked lobster meat (such as Luke's Lobster), roughly chopped (about 1 1/2 cups)
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Chile oil (such as La-Yu), for garnish
Directions
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Stir together 8 cups boiling water and lobster stock base in a 2-quart measuring cup until fully dissolved; set aside. Heat 2 tablespoons oil in a medium Dutch oven over medium. Add curry paste; cook, stirring constantly, until fragrant, about 2 minutes. Add stock mixture, palm sugar, fish sauce, seasoning sauce, and sweet potato skins. Bring to a boil over medium-high. Reduce heat to medium-low, and cook, uncovered, stirring occasionally, until sweet potato skins are tender, about 15 minutes.
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Transfer curry mixture to a blender (in batches, if needed). Secure lid on blender, and remove center piece of blender lid. Cover opening with a kitchen towel, and process until smooth, 30 seconds to 1 minute. Stir in salt to taste. Set aside.
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Wipe Dutch oven clean. Heat remaining 2 tablespoons oil over medium. Add mushrooms, and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in curry mixture, heavy cream, coconut milk, and cubed sweet potato. Bring to a boil over medium-high. Reduce heat to medium-low, and cook, uncovered, stirring occasionally, until sweet potato is tender, 15 to 20 minutes. Remove from heat, and stir in lobster meat. Let stand until warmed through, about 2 minutes. Season with salt to taste. Garnish with chile oil. —Andrew Taylor and Mike Wiley, Eventide Oyster Co., Portland, Maine
Note
Find green curry paste and fermented soybean seasoning sauce at South Asian grocery stores or online at thaigrocer.com.
Suggested Pairing
Citrusy, crisp, hazy IPA: Ecliptic Brewing Phaser Hazy IPA.