A seafood dish from the Malaysian kitchen.
Ingredients
- 1 tbsp Olive Oil
- 1 finely sliced Red Chilli
- 2 ½ tbsp Thai red curry paste
- 1 vegetable stock cube
- 400ml can coconut milk
- 2 tsp fish sauce
- 100g rice noodles
- 2 juice of 1, the other halved lime
- 150g king prawns
- ½ small pack coriander
Method
- Heat the oil in a medium saucepan and add the chilli. Cook for 1 min, then add the curry paste, stir and cook for 1 min more. Dissolve the stock cube in a large jug in 700ml boiling water, then pour into the pan and stir to combine. Tip in the coconut milk and bring to the boil. Add the fish sauce and a little seasoning. Toss in the noodles and cook for a further 3-4 mins until softening. Squeeze in the lime juice, add the prawns and cook through until warm, about 2-3 mins. Scatter over some of the coriander. Serve in bowls with the remaining coriander and lime wedges on top for squeezing over.
Source
This recipe is adapted from TheMealDB (id 52821), a free community-curated recipe API. Original listing: themealdb.com.
A walkthrough video is available at https://www.youtube.com/watch?v=OcarztU8cYo.
Original source noted by the contributor: https://www.bbcgoodfood.com/recipes/prawn-laksa-curry-bowl.
Estimated by AI from the ingredient list. Values are approximate and not medical advice. If you have specific dietary requirements, verify with a registered dietitian or trusted nutrition database.
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