Prawn Laksa

Ingredients

• 1 dsp coconut oil
• 400ml can coconut milk
• 1 red pepper, chopped
• 1 courgette, spiralised
• 225g bag of frozen prawns
• 50g fresh beansprouts
• 3 scallions, chopped
• 1 tblsp fish sauce
• 1 red chilli
• Juice and zest of 1 lime
• 1 lemongrass stalk, core chopped
• 15g unsalted cashews
• 2 garlic cloves, roughly chopped
• A generous handful of fresh coriander (save a little for the garnish)
• 1 tsp ground corinader
• 1 inch piece root ginger, roughly chopped
• 1 tblsp fish sauce
• 1 tsp ground turmeric
• 1tsp ground coriander

Method

1. Blend all the sauce ingredients to a smooth paste.

2. Using a spiraliser (or vegetable peeler), make courgette noodles.

3. Heat the coconut oil in a large pan or wok and add the curry paste. Cook gently for 2-3 minutes until fragrant.

4. Add the prawns to the sauce and simmer for 3-4 minutes until cooked.

5. Add the pepper and spiralised courgette and cook for 1-2 minutes.

6. Take off the heat and stir in the beansprouts and scallions.

7. Serve in bowls, garnished with chopped coriander and chopped lime wedges.

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