Prawn Thai Curry Laksa Recipe
grilled prawns, creamy coconut broth, mushrooms, rice noodles, fresh vegetables & sprouts
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Ingredients
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Main Ingredients
Vegetables & Garnishes
Spices & Condiments
Method
Preparation of Ingredients
- 1
Prepare the Prawns
Peel and devein the prawns, leaving the tails on for presentation. Rinse them under cold water and pat dry with a paper towel.
- 2
Prepare the Vegetables
Thinly slice the red bell pepper and carrot into matchstick-sized pieces. Rinse the bean sprouts under cold water and chop the cilantro roughly.
- 3
Soak the Rice Noodles
In a bowl, soak the rice noodles in hot water for about 15 minutes or until soft, then drain and set aside.
Cooking the Curry
- 4
Make the Broth
In a large pot, heat a tablespoon of oil over medium heat. Add the red curry paste and stir for 1-2 minutes until fragrant.
- 5
Add Coconut Milk and Broth
Pour in the coconut milk and vegetable broth. Stir to combine and bring to a gentle simmer.
- 6
- 7
Season the Broth
Stir in the fish sauce, sugar, and season with salt and black pepper to taste. Allow the broth to simmer for an additional 5 minutes.
Final Assembly
- 8
- 9
Combine Noodles and Broth
Divide the soaked rice noodles into serving bowls and ladle the hot coconut broth with mushrooms over them.
- 10
Top with Prawns and Vegetables
Top each bowl with grilled prawns, sliced vegetables, and a handful of bean sprouts. Garnish with chopped cilantro and a wedge of lime.
- 11
Serve
Serve immediately, allowing guests to squeeze fresh lime juice over their bowls before enjoying.
