Recipe Cuisine: Thai
Theme: Fast & Fab
RACHAELS QUICK THAI LAKSA
By: Rachael Horne
Ingredients
- 230g Jar valcom Laksa Paste
- 400g egg noodles
- 200g raw prawns peeled
- 2 basa fish fillets (fresh or frozen) cut into chunks
- 1 medium brown onion
- 1 large red capsicum, sliced
- 2 small carrots, cut into strips
- 1 bunch fresh coriander
- 1/2 cup roasted peanuts or cashews roughly chopped
- 2 eggs
- 2 tbsp oil
- 400ml coconut cream or milk
Product used in recipe
- VALCOM - CURRY PASTE LAKSA
Method
- Whisk eggs in a bowl. Heat 1/2 Tbsp oil in pan and cook the egg like a thin omelette. Remove fron the pan, roll up and slice into thin stips. Set aside
- Cook egg noodles according to the packet instructions. Drain and set aside.
- Slice onion, capsicum and carrot into thin even strips. Cut fish into bite size chunks.
- Roughly chop nuts and set aside
- Heat remaining oil in large pan or wok. Add onion, carrot and capsicum and cook until slightly snoftened. Stir in the jar of laksa paste and cook for 1 min till fragrant. Add prawns, fish and coconut milk, then bring to a gentle simmer. Cook until seafood is just cooked through.
- Divide the cooked noodles between setving bowls. Ladle the Laksa over the noodles. Top with egg strips, fresh coriander and chopped nuts. Enjoy...
