Prawn laksa curry bowl

AuthorGeo FoodsCategory

Ingredients

 1 tbsp olive oil
 1 red chilli, finely sliced
 2 ½ tbsp Thai red curry paste
 1 vegetable stock cube
 400 ml can coconut milk
 2 tsp fish sauce
 100 g rice noodles
 2 limes, juice of 1, the other halved
 150 g cooked king prawns
 ½ small pack coriander, roughly chopped

Preparation

1

Heat the oil in a medium saucepan and add the chilli. Cook for a minute, then add the curry paste, stir and cook for one minute 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 three to four minutes until softening. Squeeze in the lime juice, add the prawns and cook through until warm, about a couple of minutes. Scatter over some of the coriander. Serve in bowls with the remaining coriander and lime wedges on top for squeezing over.

Related Recipes

Ingredients

 1 tbsp olive oil
 1 red chilli, finely sliced
 2 ½ tbsp Thai red curry paste
 1 vegetable stock cube
 400 ml can coconut milk
 2 tsp fish sauce
 100 g rice noodles
 2 limes, juice of 1, the other halved
 150 g cooked king prawns
 ½ small pack coriander, roughly chopped

Directions

1

Heat the oil in a medium saucepan and add the chilli. Cook for a minute, then add the curry paste, stir and cook for one minute 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 three to four minutes until softening. Squeeze in the lime juice, add the prawns and cook through until warm, about a couple of minutes. Scatter over some of the coriander. Serve in bowls with the remaining coriander and lime wedges on top for squeezing over.

Prawn laksa curry bowl

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