Fork
Dive into a bowl of rich, creamy Laksa with succulent king prawns and fragrant spices. This Malaysian dish is bursting with flavor and perfect for a quick weeknight dinner.
Heat the olive oil in a medium saucepan.
Add the finely sliced red chilli and cook for 1 minute.
Stir in the Thai red curry paste and cook for an additional 1 minute.
Dissolve the vegetable stock cube in 700 ml of boiling water in a large jug.
Pour the stock into the pan and stir to combine.
Add the coconut milk and bring to a boil.
Stir in the fish sauce and season to taste.
Add the rice noodles and cook for 3-4 minutes until softened.
Squeeze in the juice of 1 lime, then add the king prawns.
Cook until the prawns are warmed through, about 2-3 minutes.
Scatter some of the coriander over the noodles.
Serve in bowls topped with the remaining coriander and lime wedges for squeezing.
Adapted from bbcgoodfood.com. Ingredients sourced from the original; description and instructions are original to Fork.