PRAWN + COCONUT MILK LAKSA STYLE CURRY
2 small onions, peeled and finely diced
6 tbsp Malay paste laksa paste
2 x 400ml tins coconut milk
Juice 1 large lime
Sea salt flakes & freshly ground black pepper
1 kg fresh prawns, peeled, de-veined, head removed & tail on
300g flat/ribbon rice noodles - cooked as per instructions
1 long red & green chilli, stalk & seeds removed, finely sliced
Handful chopped, unsalted peanuts
Handful fresh coriander
Lime wedges to serve
In a medium saucepan heat 1 tbsp extra virgin olive oil, add the chopped onion and sauté over medium-high heat for 4-5 minutes, stirring often until softened. Add the laska pasta (see notes below) and using a wooden spoon stir the paste into the onions for 4-5 minutes or until fragrant.
Add the coconut milk, stir to combine then add the de-veined prawns and cook for 4-5 minutes over medium heat.
When cooked, serve with the noodles in a bowl, top with chilli, peanuts, coriander and lime wedges on the side.