Curry Laksa

This flavourful curry laksa is the perfect weeknight recipe, with a perfect balance of sweet and umami flavours and a delicious combination of textures.

Serves: PRINT THIS

Ingredients

2 tbsp vegetable oil,
2 tbsp good quality red curry paste of your choice,
1 tsp turmeric,
1 tsp ground coriander,
400ml can coconut milk,
4 cups chicken stock,
1 tsp sugar, plus extra to taste,
2 tbsp fish sauce, plus extra to taste,
400g dried noodles of your choice (rice or egg noodles)
400g peeled green prawns, tail on,
2 bok choy rinsed and cut into large chunks,
2 soft boiled eggs, halved, to serve
Lime Wedges,
Lukina’s Prawn Oil,
½ bunch Vietnamese mint or Coriander,
bean shoots, to serve

Method

1 Bring a large pot of water to the boil.

2 In the meantime, heat pan or wok over medium to high heat and add curry paste and cook until fragrant followed by curry powder. Next add coconut milk, chicken stock, sugar and fish sauce. Cook for about 5 minutes until slightly reduced and flavour packed.

3 Cook the dried noodles according to packet instructions and drain. Add noodles to 4 serving bowls. Reserve the noodle water and bring back up to heat, adding the Bok choy until lightly cooked and tender, drain and dd to serving bowls. ( You could also cook some dumpling at this point ).

4 Add Prawns to laksa broth and cook through (2-3 minutes).

5 Once finished adjusting the seasoning of the Laksa broth with sugar and fish sauce to taste.

6 Divide the curry laksa between the four bowls and top with egg halves, bean shoots, lime wedges and Vietnamese mint/Coriander.

7 Dress liberally with Lukina’s Prawn oil to finish and enjoy!

OTHER RECIPES

Thai Green Prawn Curry

Hot and Spicy King Prawn Curry

Spicy Prawn Laksa

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