Name: Salmon, squash & prawn laksa
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 185g jar laksa paste (or use 2-3 tbsp Thai red curry paste) -; 1 small butternut squash (about 600g/1lb 5oz once peeled), cut into chunks -; 400g can coconut milk -; 600ml chicken stock -; 140g medium rice noodle, soaked in boiling water and drained -; 300g pack beansprout -; 400g skinless salmon fillet, cut into large chunks -; 200g tail-on prawn -; bunch spring onions, sliced -; small bunch coriander leaves, to serve -; lime wedges, to serve -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Salmon, squash & prawn laksa

1. 185g jar laksa paste (or use 2-3 tbsp Thai red curry paste) -

2. 1 small butternut squash (about 600g/1lb 5oz once peeled), cut into chunks -

3. 400g can coconut milk -

4. 600ml chicken stock -

5. 140g medium rice noodle, soaked in boiling water and drained -

6. 300g pack beansprout -

7. 400g skinless salmon fillet, cut into large chunks -

8. 200g tail-on prawn -

9. bunch spring onions, sliced -

10. small bunch coriander leaves, to serve -

11. lime wedges, to serve -

How to cook deliciously - Salmon, squash & prawn laksa

1. Stage

Heat the paste in a large saucepan and fry the squash for a few mins until well coated in the paste. Pour in the coconut milk and stock, and simmer for 10 mins. The squash should still have a bite to it. Add the drained noodles and beansprouts.

2. Stage

To freeze, turn off the heat immediately and leave to cool, then transfer to a suitable container for freezing. If you’re making this to eat now, add the salmon and prawns, and cook for 4-5 mins until the fish is cooked through.

3. Stage

If frozen, defrost overnight in the fridge, then return to a large saucepan. Add the salmon and prawns, cover, bring to the boil and simmer until the fish is cooked – it should only take 1-2 mins. Stir through the spring onions, then sprinkle with coriander and serve with some lime wedges.