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Malaysian prawn laksa curry
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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 x 400ml cans reduced fat coconut milk
200ml fresh chicken stock
150g spinach leaves
300g Duchy Organic Raw King Prawns
200g rice noodles
½ red onion, thinly sliced
1 red chilli, deseeded and thinly sliced
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, fi sh 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.
This recipe first appeared in Waitrose & Partners Food, October 2018 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in September 2018.