Chef’s Nectar, “Curried Prawns Laksa”

Pawns Curried Laksa

Ingredients for making the curried Laksa

  • 1 tbsp sesame oil
  • 1 red chilli, finely sliced
  • 2 ½ tbsp Thai red curry paste
  • 1 vegetable stock cube (Knorr)
  • 400ml can coconut milk or maggi coconut milk powder
  • 2 tsp fermented fish sauce
  • 100g rice noodles
  • 2 lemon , juice of 1, the other halved
  • 150g cooked king prawns
  • ½ small pack coriander, roughly chopped
  • bread croutons of one slice optional

Method of making the Curried Laksa

  1. Heat the oil in a medium saucepan and add the chilli. Cook for 1 min, then add the curry paste, stir and cook for 1 min more. Dissolve the stock cube in a large jug in 700ml boiling water, then pour into the pan and stir to combine. add in the coconut milk and bring to the boil.
  2. Add the fish sauce and a little seasoning. Toss in the noodles and cook for a further 3-4 mins until softening. Squeeze in the lime juice, add the prawns and cook through until warm, about 2-3 mins. Scatter over some of the coriander.
  3. Serve in bowls with the remaining coriander and lime wedges on top for squeezing over, and decorate it with lemon wedge and mint leaves.
  4. one of my personnel favorite, its a complete meal in its own, enjoy it with your family and friends, a meal full of energy and proteins.

Please Note

When you are adding the fish sauce then be careful while adding the seasoning, basically fish sauce is the only seasoning for curried Laksa.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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