Malaysian prawn laksa curry
Waitrose and Partners

Malaysian prawn laksa curry

4.5 out of 5 stars(2) Rate this recipe
Gluten free
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook35 mins
  • Total time50 mins

Ingredients

  • 2 tbsp Vegetable oil
  • 1 onion, thinly sliced
  • 5 tbsp laksa curry paste
  • 1 tsp Cooks’ Ingredients Turmeric, ground
  • 5 garlic cloves, crushed
  • 2 tbsp light brown soft sugar
  • 2 tbsp fish sauce
  • 1 tbsp tamarind paste
  • 2 limes, zest and juice of 1, 1 cut into wedges
  • 2 400ml cans reduced fat coconut milk
  • 200ml fresh chicken stock
  • 150g spinach
  • 300g Duchy Organic Raw King Prawns
  • 200g rice noodles
  • ½ red onion, thinly sliced
  • 1 red chilli, deseeded and thinly sliced

Method

  1. Put the oil in a large, high-sided pan over a medium heat. Add the onion and fry for 5 minutes. Reduce the heat and add the curry paste and turmeric; cook gently for 5 minutes more until fragrant. Add the garlic, sugar, fish sauce, tamarind, and the lime zest and juice. Cook for 2-3 minutes, until the sugar dissolves and everything is sizzling.

  2. Add the coconut milk and stock; boil for 3 minutes then simmer briskly for 15 minutes. Stir through the spinach and prawns; cook for 2-3 minutes, until the prawns are pink throughout. Season as needed.

  3. Meanwhile, cook the rice noodles according to pack instructions. Divide the curry into bowls, then top with the noodles, onion and chilli. Serve immediately, with the lime wedges for squeezing over.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,299kJ/ 674kcals

Fat

21.5g

Saturated Fat

12.1g

Carbohydrates

92.1g

Sugars

14g

Fibre

2.7g

Protein

26.7g

Salt

2.2g

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