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PREP 15 minutes
TOTAL 15 minutes
Serves
US | METRIC

INGREDIENTS

  • 1 Clove garlic, crushed
  • 2 tbsps Thai Red curry paste
  • 5 Mushrooms, thinly sliced
  • 1 Chicken stock cube
  • 200 ml Coconut milk
  • 1 Chicken breast, sliced into strips
  • 100 g Rice noodles
  • 1 tbsp Fish sauce
  • 2 Handfuls frozen prawns
  • 2 Handfuls beansprouts
  • 1 Lime (juice of)
  • Coriander, chopped red chilis and coriander for garnish
Chicken and prawn red curry laksa

Chicken and prawn red curry laksa

I absolutely love Thai Red curry - but sometimes the whole shebang with rice can seem a bit heavy. I love this laksa because its so fresh and light but packs in all the flavours of an amazing curry.


You can mix it up with whatever protein you fancy and add whatever veg you happen to have in the fridge.

  1. Add the chopped garlic to a saucepan, and fry with a little oil until fragrant. Add the red curry paste and stir for a minute or so. Add the chopped mushrooms and stir up in the curry paste.
  2. Add the coconut milk, stock cube and 300 mlof water and bring it to the boil.
  3. Turn the laksa down to a low simmer and add the chunks of chicken.
  4. While the chicken is poaching, boil your rice noodles according to the packet instructions. Drain and rinse well in boiling water. Add to the serving bowls.
  5. Once the chicken is cooked through, add the frozen prawns. They will only take a minute or so to cook.
  6. Check the seasoning and add the fish sauce and lime juice.
  7. Pour the laksa over the rice noodles and serve up with a handful of raw beansprouts on the top, with coriander, chopped chilli and extra lime wedges.
  8. Happy slurping!
Chicken and prawn red curry laksa

Chicken and prawn red curry laksa

I absolutely love Thai Red curry - but sometimes the whole shebang with rice can seem a bit heavy. I love this laksa because its so fresh and light but packs in all the flavours of an amazing curry.


You can mix it up with whatever protein you fancy and add whatever veg you happen to have in the fridge.

PREP 15 minutes
TOTAL 15 minutes
favorite
print
like
Serves
US | METRIC

INGREDIENTS

  • 1 Clove garlic, crushed
  • 2 tbsps Thai Red curry paste
  • 5 Mushrooms, thinly sliced
  • 1 Chicken stock cube
  • 200 ml Coconut milk
  • 1 Chicken breast, sliced into strips
  • 100 g Rice noodles
  • 1 tbsp Fish sauce
  • 2 Handfuls frozen prawns
  • 2 Handfuls beansprouts
  • 1 Lime (juice of)
  • Coriander, chopped red chilis and coriander for garnish
  1. Add the chopped garlic to a saucepan, and fry with a little oil until fragrant. Add the red curry paste and stir for a minute or so. Add the chopped mushrooms and stir up in the curry paste.
  2. Add the coconut milk, stock cube and 300 mlof water and bring it to the boil.
  3. Turn the laksa down to a low simmer and add the chunks of chicken.
  4. While the chicken is poaching, boil your rice noodles according to the packet instructions. Drain and rinse well in boiling water. Add to the serving bowls.
  5. Once the chicken is cooked through, add the frozen prawns. They will only take a minute or so to cook.
  6. Check the seasoning and add the fish sauce and lime juice.
  7. Pour the laksa over the rice noodles and serve up with a handful of raw beansprouts on the top, with coriander, chopped chilli and extra lime wedges.
  8. Happy slurping!