Vietnamese Recipes & Cuisines (Seafood)

Lobster and Sweet Potato Curry Recipe

(Ca Ri Tom Hum Voi Khoai Lang)

Ingredients : Serves 4

25 g

450 g

15 ml



Curry Sauce

15 ml

50 g

1 tablespoon

2 teaspoons


2 teaspoons

1 tablespoon

1 teaspoon

1 teaspoon

2 teaspoons

2 tablespoons

1 teaspoon

1 teaspoon

2 teaspoon

Unsalted butter

Sweet potatoes, peeled and cut into 2.5cm cubes

Dry sherry

Whole lobster, chopped into 2.5cm cubes



Vegetable oil

Chopped onion

Garlic, minced

Shrimp paste

Dried chilies, seeds removed, crushed

Cumin seeds

Coriander seeds

Dried lemon grass, sliced

Ground galangal

Lemon rind, minced

Fresh coriander, chopped


Ground turmeric

Sweet paprika

Method :
  • Make the curry sauce by heating the oil over medium high heat. Add the onion and garlic and cook for 5 minutes or until soft.

  • Add the shrimp paste and stir thoroughly, pressing the paste to blend it well. Cook for a further 3 or so minutes and remove from the heat.

  • Grind the chili, cumin seeds, coriander seeds and lemon grass until powdery.

  • Place the onion mixture in a blender or food processor and blend until very smooth. Add the ground spices, galangal, lemon rind, fresh coriander, salt, turmeric and paprika. Blend until the mixture becomes a smooth paste. This makes about 50ml curry sauce.

  • Melt the butter over medium heat and add the sweet potatoes. Cook for 15 minutes, taking care the potato does not burn.

  • Stir in the curry sauce and sake together until the curry mixture is dissolved. Add the lobster cubes and cook for 2-3 more minutes.

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