Thai prawn curry laksa is a fusion of some delicious staple ingredients in various Asian cooking. With influences from Chinese and Malay food, it’s spicy, robust, and bursting with flavour. Add in as many veggies as you’d like to make it even more satisfying.
Thai prawn curry laksa
- 5ml (1 tsp) fresh ginger, finely chopped
- 1 garlic clove, chopped
- 5ml (1 tsp) lemon grass, finely chopped
- 15ml (1 tbsp) fresh coriander, chopped
- 2 red chillies, chopped
- 5ml (1 tsp) shrimp paste
- 5ml (1 tsp) turmeric
- 45ml (3 tbsp) vegetable oil
- 10ml (2 tsp) vegetable oil
- 1 x 410g tin coconut milk
- 500ml (2 cups) vegetable or chicken stock
- juice of 2 limes
- 300g prawns, peeled and cleaned
- salt and freshly ground black pepper, to taste
- 300g rice or egg noodles, cooked
- 150g mange tout, julienned
- a large handful of fresh bean sprouts
- a few red chillies, sliced, to serve
- fresh lime wedges, to serve
For the paste, combine all ingredients in a food processor or blender and blitz well until the mixture is fairly smooth.
Heat the vegetable oil in a large wok or saucepan. Add 15ml (1 tbsp) of the laksa paste to the oil and fry until fragrant, about 1 minute.
Add the coconut milk, stock, lime juice and prawns to the wok. Bring the mixture to a boil then reduce to a simmer and cook for 15 minutes. Adjust the seasoning.
To serve, add a twirl of noodles to serving bowls, spoon in a ladle of the coconut broth and top with the prawns.
Add the julienned mange tout, bean sprouts and sliced chilli to each bowl. Serve with the fresh lime wedges.
Cook's tip: Laksa is a great dish to serve as it can easily become a filling vegetarian meal. Simply add baby aubergines, baby marrows or even pumpkin to the coconut broth. Top with a few deepfried aubergine slices or some crispy pumpkin pieces before serving. Store laksa paste for up to one week in an airtight container in the fridge.