Recipe information
Ingredients for - Prawn laksa curry bowl
2. 1 red chilli, finely sliced -
3. 2½ tbsp Thai red curry paste -
5. 400ml can reduced fat coconut milk -
6. 2 tsp fish sauce -
7. 100g rice noodles -
8. 2 limes, juice of 1, the other halved -
9. 150g cooked king prawns -
10. ½ small pack coriander, roughly chopped -
How to cook deliciously - Prawn laksa curry bowl
1. Stage
Heat the oil in a medium saucepan and add the chilli. Cook for 1 min, then add the curry paste, stir and cook for 1 min 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.
2. Stage
Add the fish sauce and a little seasoning. Toss in the noodles and cook for a further 3-4 mins until softening. Squeeze in the lime juice, add the prawns and cook through until warm, about 2-3 mins. Scatter over some of the coriander.
3. Stage
Serve in bowls with the remaining coriander and lime wedges on top for squeezing over.
