Prawn laksa curry bowl
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Prawn laksa curry bowl

By Chelsie Collins

Real fast food: a delicious and warming seafood one-pot, that takes just 15 minutes to make

  • Prep:5 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 520
  • fat 26g
  • saturates 14g
  • carbs 50g
  • sugars 4g
  • fibre 3g
  • protein 19g
  • salt 3.6g

Ingredients

  • 1 tbsp olive oil
  • 1 red chilli, finely sliced
  • 2 ½ tbsp Thai red curry paste
  • 1 vegetable stock cube
  • 400ml can reduced fat coconut milk
  • 2 tsp fish sauce
  • 100g rice noodles
  • 2 limes, juice of 1, the other halved
  • 150g cooked king prawns
  • ½ small pack coriander, roughly chopped

Method

  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. Tip 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.

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