Name: Prawn laksa curry bowl
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 1 tbsp olive oil; 1 red chilli finely sliced; 2½ tbsp Thai red curry paste; 1 vegetable stock cube; 400ml can reduced fat coconut milk; 2 tsp fish sauce; 100g rice noodles; 2 limes juice of 1, the other halved; 150g cooked king prawns; ½ small pack coriander roughly chopped

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Prawn laksa curry bowl

Prawn laksa curry bowl

Chelsie Collins

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Serves 2

Easy

Prep: 5 mins

Cook: 10 mins

A star rating of 4.3 out of 5.75 ratingsRate

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Real fast food: a delicious and warming seafood one-pot, that takes just 15 minutes to make

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
1 red chilli

finely sliced
2½ tbsp Thai red curry paste
1 vegetable stock cube
400ml can reduced fat coconut milk
2 tsp fish sauce
100g rice noodles
2 limes

juice of 1, the other halved
150g cooked king prawns
½ small pack coriander

roughly chopped

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Nutrition: per serving

kcal520
fat26g
saturates14g
carbs50g
sugars4g
fibre3g
protein19g
salt3.6g

Method

step 1

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.
step 2

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.
step 3

Serve in bowls with the remaining coriander and lime wedges on top for squeezing over.

Recipe from Good Food magazine, April 2016

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A star rating of 4.3 out of 5.75 ratings

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