A quick and easy spicy Malaysian curry with noodles is just the thing to warm up on a cold evening! The paste has a real kick to it and the flavour of the lemongrass really comes out in the creamy broth.
It is no secret that Asian cuisine is one of my favourites to cook. It is quick, easy, tasty and spicy and a perfect one for after work! This version of a prawn laksa beats any take away version and is a lot healthier. If you want to cut down on the calories then make sure you use low fat coconut cream. Another alternative is to replace the egg noodles with rice noodles.
Ingredients: serves 2
Handful of fine green beans (halved)
1 onion (peeled and finely chopped)
2 spring onions (finely chopped)
half a cucumber (de-seeded and cut into thin matchsticks)
Handful of mange tout (halved)
Prawns (if cooking from frozen then make sure that they are de-frosted)
Egg noodles (to serve 2)
400g tin of low fat coconut milk
Small bunch of fresh coriander (plus a few extra for garnish)
For the paste:
2 tspn turmeric
1 tspn dried chilli flakes
Juice of 1 lime
2 lemongrass stalks (outer layer removed and finely chopped)
1 tbpsn size fresh ginger (peeled and finely chopped)
2 shallots (peeled and finely chopped)
2 cloves garlic (peeled and finely chopped)
1 tbpsn dark soy sauce
Small bunch of fresh coriander
- To make the paste: Add everything to a blender and mix until it forms a paste. Leave to one side until later.
- In a large pan heat 1 tbpsn sunflower oil. Once hot add the onions, mange tout and green beans and gently cook for around 5 minutes.
- In the meantime cook the noodles according to packet instructions.
- Then add the paste to the pan. Mix well and cook for a further 3 or 4 minutes. Then pour in the coconut milk.
- Add the prawns, spring onions and fresh coriander. Leave to simmer for around 5 minutes.
- Plate up the noodles and pour the curry on top. Season with a bit of black pepper and garnish with a few more spring onions and coriander. Serve the cucumber sticks on the side.