On Wednesdays I like to cook up something quick and easy but really tasty! It is that part of the week when you just want to either put your feet up and relax or get out and do something fun. So the mid-week meal series I will bring you will have you enjoying your evenings without spending too much time cooking or cleaning!
I love Thai food, it’s fragrant, spicy and coconut milk is delicious! I used to be put off because of the high fat content but they have found that coconut milk contains the good kind of saturated fat (kind of like how you get good cholesterol) So this is my version of a Thai prawn curry, it’s really tasty and I serve it over rice noodles which are quick and easy.
I have tried it with and without the laksa paste but adding it gives the dish a lovely rich flavor.
You can also add what ever veggies you like I’ve done it with sweetcorn and more peppers, mushrooms would also work nicely.
- 250 grams of prawns (large or small)
- 1 packet of gluten-free laksa paste
- 1 small onion chopped
- 1/4 green chilli
- 2 garlic cloves
- 1 bunch of coriander
- 2cm piece of ginger
- 1/2 red pepper chopped
- 400mls coconut milk
- bean sprouts
- rice noodles
Saute the onion and laksa paste in a little oil for 2 minutes, add the prawns and saute for a further 3 minutes. Blend the chilli, garlic, ginger, coriander with a tablespoon of coconut milk. Add the chopped pepper, coconut milk and blended spices to the prawns. Bring to the boil then reduce the heat and simmer for ten mins. While your curry is simmering bring a pot of water to the boil then add your rice noodles, cook for 1 minute and drain. Serve the rice noodles covered in your curry and topped with bean sprouts.