Salmon, squash & prawn laksa

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• jan foweraker

  10 December 2011

  jan foweraker commented on this recipe

  This is a classic example of not reading the recipe through first! I assembled all the ingredients together thinking I could freeze any leftovers only to find that you could only freeze the sauce! I had already defrosted the salmon and prawns so no go there. As there are only two of us we ate it over two nights but it seemed even nicer the second day. Next time I will wait until we have more people to dinner!

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• katy

  21 August 2012

  katy rated and commented on this recipe

  

  I used masaman curry paste because that was all I had and sweet potatoes instead of the squash it was really gorgeous def make again

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• Chezza

  10 December 2012

  Chezza commented on this recipe

  Gorgeous! I made this for two, adjusting the amounts accordingly & it turned out very nice indeed. I didn't have any laksa/Thai red curry paste, so I added garlic, ginger, lime & finely chopped green chilli as per the similar 'prawn & coconut laksa' recipe & fried the squash in this. I also used half the amount of coconut milk as I didn't have enough left & made up the quantity with fish stock, which worked just fine! Will definitely be making again.

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• Chezza

  10 December 2012

  Chezza commented on this recipe

  Should also mention I used fish stock in the place of chicken entirely, not a combination of the two!

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• Maria

  15 December 2012

  Maria rated and commented on this recipe

  

  Unless you have a laksa paste, this recipe does not work. I used Thai red curry paste and the result was disappointing.

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• MrsJRoberts

  05 February 2013

  MrsJRoberts rated and commented on this recipe

  

  I have made this with both Thai Red and Laksa curry pastes in the past and I agree with Maria that the Laksa is far better although far harder to get hold of. I don't actually use the prawns I just add extra squash and salmon as it is so delicious cooked like this. I have also substituted mange tout for the beansprouts before for variation & colour. Make sure you sprinkle in some extra fish sauce & fresh lime juice just before serving. Perfect finnishing touch. Yum!

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• Belit

  13 May 2013

  Belit rated and commented on this recipe

  

  I subsituted cauliflower for butternut squash just 'cause we don't love squash. It was very nice.

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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 noodles , soaked in boiling water and drained
• 300g pack beansprouts
• 400g skinless salmon fillets , cut into large chunks
• 200g tail-on prawns
• bunch spring onions , sliced
• small bunch coriander leaves, to serve
• lime wedges, to serve

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 10 mins

Cook 30 mins

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 noodles , soaked in boiling water and drained
• 300g pack beansprouts
• 400g skinless salmon fillets , cut into large chunks
• 200g tail-on prawns
• bunch spring onions , sliced
• small bunch coriander leaves, to serve
• lime wedges, to serve

PER SERVING

445 kcalories, protein 29g, carbohydrate 34g, fat 23 g, saturated fat 11g, fibre 3g, sugar 9g, salt 1.18 g

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