Prawn Laska curry bowl 

Yummy and on the table within 15 minutes, perfect for a busy domestic goddess! 


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


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.

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.

Published by Gina

Oxford Girl living in the North. Nearly a northerner as have lived in Kendal for over 25 years. Enjoys knife throwing, running, fell walking, snapping pics on my travels round the Lakes and being a domestic goddess. My Chocolate Brownies are legendary so I am told.

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