Prawn Laksa | FOOD MATTERS®
Malay cuisine is a mash-up of local Chinese, Thai, and Indian influences, which makes their soups, curries, and noodles dazzle with exotic spices, creamy coconut, and hot chillies. What distinguishes...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodmatters.com.
Ingredients
- 6 macadamia nuts
- 1 tbsp vegetable oil
- 75 g (21/2 oz) yellow or red curry paste
- 250 ml (81/2 fl oz) chicken stock
- 1 x 400 g (14 oz) tin coconut milk
- 2 whole star anise
- 2 cinnamon sticks
- 3 tbsp tamarind purée
- 2 tbsp palm sugar
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 150 g (5 oz) green beans, chopped
- 200 g (7 oz) large raw prawns
- 200 g (7 oz) thin rice vermicelli
- 100 g (31/2 oz) pineapple
- large handful, each chopped, coriander (cilantro) and mint leaves
- Pickled red chilli and shallots and crispy fried shallots, to serve
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