Ghost Curry Lobster Chowder

Ghost Curry Lobster ChowderSo, I’ve been shopping at my favorite spice shop again and noticed they are using the Ghost pepper or Bhut Jolokia (the second hottest chili pepper in the world) in some many mixes. They have ghost pepper salt, dried or ground ghost peppers and this lovely ghost curry powder that I decided to try.

Ghost Curry Lobster ChowderIt’s not that we are gluttons for punishment when it comes to hot chilies. It’s that I love to try new things and just like with anything else, if you use the ghost pepper in moderation, you actually will not overkill your senses with heat. Although, I will say that a little does go a long way! The package recommends using 1 to 2 tablespoons of the powder per cup of coconut milk but I can tell you that is way to too much for me. I like hot and spicy stuff, but I also hate to lose my taste buds to something that was too hot because then you just miss all those wonderful flavors.

Ghost Curry Lobster ChowderAfter getting home and looking at the bag for a few days, I finally figured out what I wanted to make something warm, spicy and decadent. Something that could work as a wonderful hot, warm-the-insides meal after being out in the nasty cold that’s been lingering around and something that would work as an elegant, scrumptious meal for a special occasion if warranted (remember Valentine’s Day is coming up and not only is this meal easy to make but it’s also sexy). I came up with Ghost Curry Lobster Chowder after digging around in the freezer and running across some frozen lobster tail.

Ghost Curry Lobster ChowderI controlled the amount of curry as not overpower the flavors of the sweet lobster but instead to create a harmony of sweet and spicy flavors that made my mouth sing for more. We ate it for dinner the night I made it and found out the leftovers the next day were actually better than when it was fresh, so if you can resist, make the chowder ahead and let it sit overnight for an increased powerhouse of flavor.

Ghost Curry Lobster ChowderI haven’t tried substituting the Ghost curry for another one in this dish but I’m sure you easily could for those of you who want to try this but aren’t interested in getting the Ghost curry powder. For those of you who want to try it, you can check out this link for the Savory Spice Shop that sells it (I do not receive endorsements from Savory, they are just my favorite spice shop).

Ghost Curry Lobster ChowderWe loved the lobster in this dish but the flavors of the chowder broth and veggies will easily work with chicken, fish, shrimp and even clams or crab, so don’t feel like you have to use lobster. You could even up the veggies and leave it vegetarian! Just enjoy the warm heat and spices however you like. This is one curry dish that I loved and will be making again!

Ghost Curry Lobster Chowder

1 1/2 cups lobster tail, cut into 1″ pieces

2 Tbsp. olive oil 1 large shallot, finely chopped

2 small jalapeno or 1 Habanero

1 Tbsp. fresh ginger, grated

3 cloves garlic, minced

1 cup carrots, diced small

1/2 cup roasted red pepper, chopped

1 large baking potato, diced small

1 Tbsp. all-purpose flour

1 Tbsp. ghost curry paste (1 tsp. ghost curry powder, 1 tsp. olive oil and 1 tsp. water, mixed well to form paste)

4 cups coconut milk

Sea salt and fresh ground black pepper, to taste

In a large pot, over medium heat, cook the shallots, jalapeno, garlic and ginger in olive oil until fragrant and soft, about two minutes.

Add the flour and ghost curry paste and cook for about 2 more minutes, while stirring to prevent the flour from burning.

Pour in half the coconut milk, mixing well with the flour mix to remove any lumps. Add the potatoes and carrots, followed by the rest of the coconut milk. Bring to a boil and then reduce to a simmer.

Add the tomatoes and roasted red pepper, after about 10 minutes of cooking. Simmer until the potatoes and carrots are soft, about 30 minutes.

Add the lobster in the last 5 minutes of cooking, so as not to overcook and end up with rubbery lobster. Season to taste with salt and pepper.

The curry can be served immediately with either crusty bread, over rice or alone but is better if you can resist eating it right then and popping into the fridge overnight for flavor melding.

Makes about 6 servings.

More fun with curry:

Thai Red Chicken Curry from Kary Osmond

Goan Fish Curry from Cubes N’ Juliennes

Thattukada Chicken Fry from Savory and Sweet Food

Chickpeas and Chorizo Stew from Sugar et al

Thai Red Curry Chicken Tacos with Peanut Drizzle from the Devil Wears Parsley

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