Originating from maritime South East Asia, Laksa curry is a must for curry fans. It’s fragrant smells will drive you insane!
This is a really simple version that I put together on a week night. But just because it was quick (think 10 minutes) doesn’t mean it lacked in flavour! It packed the punches and hit all the right taste buds. I made up my own version of a Laksa paste, however they are readily available in the shops should this be your preference.
Ingredients for the Laksa paste;
4-6 small dried red chillies
1tsp ground coriander
1 small onion, roughly chopped
1tsp lemongrass paste
3-4 cm piece of ginger, shredded
2 cloves of garlic
1tbsp sesame oil
Ingredients for the Curry;
500g Salmon & Cod fillets, skin off and cut into chunks
200g Coconut milk
1 1/2 pints of Vegetable stock
1tbsp olive pil
1 onion, finely sliced
200g green beans, trimmed and cut into quarters
225g shredded white cabbage
3 tbsp Laksa paste
Handful of frozen sweet corn
2 bundles of dried soba noodles
1 spring onion, sliced diagonally
1 lime, halved
Method for Laksa paste;
Pop everything into a mixer and blitz for a few seconds into a smooth (ish) paste.
Method for Laksa Curry;
Warm up a large saucepan and add the olive oil. Gently fry the onion and cabbage for about 10 minutes, until softened. Add the Laksa paste and cook for 2 minutes.
Next up, add the coconut milk, stock and green beans and season well. Bring up to the boil and then reduce the heat and leave to simmer for about 5 minutes.
Add the fish chunks and gently stir the mixture.
Leave to cook for about 4 – 5 or until the fish is opaque to their centre.
Meanwhile, bring a large pan of water to boil and add in the soba noodles.
Cook for 4 minutes and drain and return to the pan.
Once the fish is cooked, stir in the curry. Serve out into large bowls and garnish with sliced spring onions and halves of limes.