Dinner
King Prawn Laksa Curry
Recipe by The Lockdown Chef
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Southeast Asian curry with noodles, prawns and vegetables.
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Cooking mode
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- 200g laksa paste(yeo’s is a good choice)
- 200ml coconut milk
- 200ml water
- 1 tsp cooking oil
- 2 garlic cloves crushed
- 1cm ginger grated
- 1 small chilli, deseeded and diced
- 300g king prawns
- 2 nests of rice noodles (vermicelli)
- splash of fish sauce
- cooked tenderstem broccoli
- 1 courgette sliced thinly
- 1 aubergine sliced into chunks
- fresh coriander, chilli and lime to garnish
Utensils
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Step 1
Heat the oil in the sauté pan and gently fry the ginger, garlic and chilli for couple of minutes.
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Step 2
Add the paste, coconut milk and water to the pan and bring to the boil, turn the heat down to medium, drop the prawns and simmer until they are cooked – 4-5 mins.
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Step 3
Remove from heat and add the vermicelli noodles. Put the lid on the pan, set aside and let them soften while cooking the vegetables.
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Step 4
In the frying pan sauté the aubergine on medium heat with a bit of oil and a splash of fish sauce.
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Step 5
Slice the courgettes thinly with a knife or a vegetable spiralizer and blanch in hot water for 1 min alongside the tenderstem broccoli.
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Step 6
Separate the noodle broth and prawns between two bowls and garnish with the cooked vegetables.
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Step 7
Finish with freshly chopped coriander, lime wedge and diced chillis.
