Thursday, 28 February 2008


I made this version the other night and it was fabulous.

serves 4

500g mixed seafood
1Tbl (or less) Thai red curry paste (original recipe said laksa paste)
1 cup vegetable stock
1 cup water
200ml coconut milk / cream
2 kaffir lime leaves, finely chopped
150g organic Jap buckwheat noodles
2 bok choy, roughly chopped
2 large spring onions, thinly sliced
3 or 4 sprigs laksa herb
1 bunch coriander, roots chopped and leaves chopped

Cook the curry paste briefly in a hot pan then add seafood, stock, water, coriander roots, lime leaves and coconut. Bring to the boil. Simmer, uncovered a few minutes, until seafood is just cooked.
Meanwhile cook noodles according to packet instructions.
Stir into seafood : bokchoy, laksa herb, spring onion and coriander leaves and cook, uncovered until bok choy is just wilted.
Divide noodles between bowls and top with laksa mixture.

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