***PRAWN + COCONUT MILK LAKSA STYLE CURRY

***PRAWN + COCONUT MILK LAKSA STYLE CURRY
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Serves 4

INGREDIENTS /

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

METHOD /

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.

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To make your own laksa paste:

INGREDIENTS /

6 dried long red chillies
1 tsp ground coriander
1/2 tsp sweet paprika
1/2 tsp ground cumin
1/2 tsp ground turmeric
1 brown onion, chopped
2 lemongrass stalks, white part only, chopped
3cm piece galangal, peeled & chopped
5 cashew nuts
2 garlic cloves, chopped
2 tsp shrimp paste
1 tbsp peanut oil


METHOD /

Place dried chillies in a small heatproof bowl. Cover with boiling water. Stand for 10 minutes or until softened. Drain.

Place coriander, paprika, cumin and turmeric in a small frying pan over medium heat. Cook for 1 to 2 minutes or until fragrant. Allow to cool completely.

Place chillies, onion, lemongrass, galangal, nuts, garlic, shrimp paste and spice mixture in a food processor. Process until finely chopped. Add oil. Process until a smooth paste forms. Refrigerate in an airtight container for up to 1 week.