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A fresh Malaysian seafood dish with olive oil, red chilli, thai red curry paste. Light, flavourful, and nutritious.
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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 boiling water, then pour into the pan and stir to combine.
Tip in the coconut milk and bring to the boil.
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.
Serve in bowls with the remaining coriander and lime wedges on top for squeezing over.
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Recipe from Macro Kitchen — macro.kitchen/recipes/laksa-king-prawn-noodles
Per serving
* Percent Daily Values are based on a 2,000 calorie diet
Allergen data is derived from ingredient mappings and may not account for cross-contamination or trace amounts. Always check product labels if you have a food allergy.
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