Nicaraguan lobster and coconut curry

Nicaraguan Lobster and Coconut Curry

Nicaraguan Lobster and Coconut Curry with Butternut, Kale, Mango and Roasted Cashews

This is a really simple dish, bursting great flavours and super easy to substitute with other seafood or chicken if you can’t get your hands on some fresh lobster – or hey even keep it just veggie if you prefer!

Nicaragua captured my heart several years ago and I’ve been coming back to visit the tiny little fishing village of Playa Gigante ever since I first journeyed to this magical country. As much as I’ve grown to enjoy the simple cuisine of Nicaragua – rice and beans and tostones are great and all…but I wanted to come up with something a little more creative using fresh local ingredients and flavours that are easily available.

We picked up the lobster through the local fishermen; unfortunately they tend to catch them when they’re really small which is sad as it takes many years for lobsters to grow, but they are beautifully sweet with tender flesh. You could also use prawns or firm white fish for this recipe instead.

Check out this healthy, nutritional dish; packed with goodness and comfort, it will surely give you an immune boost if you’ve been partying it up all week in San Juan Del Sur, or are coming down with the dreaded Chikungunya! The sweetness of the mango and crunch of the cashew nuts really bring a lot of depth to this bomber meal. Buen Provecho!


Nicaraguan Lobster and Coconut Curry, with Butternut, Kale, Mango and Roasted Cashews

Serves 4


4 Medium sized lobster tails, cooked, flesh removed from the shell and chopped into bite-sized chunks

1 Onion – coarsely diced

1/2 Medium butternut – grated with skin on

2 -3 small green peppers – seeded and diced

6 Large Kale leaves – stemmed and shredded

5 cloves garlic – minced

Thumb sized piece of ginger – peeled and grated or chopped

2 Tblsp Turmeric powder

1 Generous handful of coriander, leaves picked and stems finely chopped

1 1/2 L Chicken or veg stock

1 can Coconut Milk

2 tsp Chili flakes or fresh chilies

2 Tblsp Soy Sauce, or more to taste

Juice of 1 lime

Spring onion, fresh mango and roasted cashew nuts to garnish

  • In a large pot, sautee the onion and green peppers until browned and softened
  • Add the turmeric and stir. It will start to smell fragrant
  • Add the stock and throw in the grated butternut, kale, garlic and ginger and chopped coriander stems
  • Bring it up to a boil and let it simmer for 10 mins to soften the butternut and kale
  • Add the coconut milk and chili, bring to a simmer
  • Remove from the heat and throw in the cooked lobster, soy sauce and lime
  • Stir through well and check the seasoning
  • Serve in bowls topped with chopped spring onion, coriander leaves, roasted cashew nuts and sliced mango – YUM!
  • You could also serve it with rice or noodles to bulk it up a bit, but I think it’s so delicious and nutritious as is, without the carbs!

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