Curry Laksa

Posted in: Health & Wellness  |  July 5, 2012 at 3:00 am
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CURRY LAKSA

Ingredients

  • 2 palm size portions of king prawns (approximately 10 to 12 prawns) cooked, peeled and deveined
  • 2 palm size portions of firm tofu, sliced into 1 cm strips
  • 250 mL coconut cream (low fat)
  • 1 litre water
  • 1 tablespoon fish sauce
  • 1/2 teaspoon salt
  • 2 teaspoons Splenda or Stevia (optional)
  • 3 handfuls button mushrooms, chopped
  • 3 handfuls snow peas
  • Juice 1/2 lime, to taste
  • Few sprigs coriander leaves and stem, roughly chopped
  • 3 handfuls bean sprouts
Laksa paste
  • 3 long red chillies, deseeded and chopped
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 lemongrass stem, white part only, finely chopped
  • 1 tablespoon sesame oil
  • 1/2 teaspoon shrimp paste
  • 2 tablespoons mild/medium curry powder
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cloves
  • To make the laksa paste, combine chilli, onion, garlic, lemongrass and sesame oil in food processor and blend into a smooth paste. Heat 1 to 2 tablespoons of water in a saucepan, add the paste and stir-fry for about 2 minutes, stirring constantly until fragrant. Add the remaining paste ingredients and stir-fry for a further 1 to 2 minutes.
  • Add the coconut cream, water, tofu, fish sauce, salt and Splenda/Stevia (optional), and bring to the boil. Add snow peas, mushrooms and prawns, simmer for a few minutes until vegetables are tender.
  • Turn off the heat and add lime juice, coriander and bean sprouts. Check for seasoning and adjust with salt or lime juice as needed. Ladle into bowls and serve.
    • Serves 3
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