Red Thai Laksa


This Thai Laksa is on of the easiest dishes to put together, making it one of my favourites! It’s also a great way of using all that veg that is still in the fridge despite best intentions throughout the week. It is so versatile so throw in whatever you have, however below is how I best enjoy mine.

This recipe may seem like it has a lot of ingredients but not only are they items we often have in the kitchen anyway, they are also very inexpensive to buy.


Serves 2

  • 1 can of Coconut Milk
  • 2 tblsp. Red Curry Paste (I like it hot so adjust to taste)
  • 1/2 Pint of Vegetable Stock
  • 1 small Red Onion
  • 2 cloves of Garlic
  • 1-2 Red/Green Chillies (optional)
  • 1 tsp. grated fresh ginger (optional)
  • 1/4 head of Broccoli, chopped into small florets
  • 1/2 Carrot,  cut julienne – if you are bothered!
  • 1/4 Courgette, the same as above
  • 1/4 tin of Sweetcorn, or alternatively, some baby corn
  • Lime, to garnish
  • Handful of roasted peanuts and chopped spring onion to garnish
  • 1/2 pack of Rice Noodles

What to do:

  1. Sauté the onion, garlic, chillies and ginger in a little oil (coconut will give the best flavour for this dish) and soften for 4-5mins
  2. Meanwhile allow the Rice Noodles to soften up slightly in a bowl of cold water and put to the side.
  3. Mix in the Red Curry Paste to the pan of onion, garlic and chillies and heat it up a little bit, don’t allow it to burn
  4. Add in half of the coconut milk and the stock ( I alway keep the other half of the can to add in at the end because I worry it may evaporate and won’t be as creamy, this may just be in my head!)
  5. Add all of the veg (apart from the lime, spring onion and peanuts) and allow to cook and soften, but don’t overdo them as they will be mushy.
  6. Remove the noodles from the cold water and add to the laksa to further soften and cook. (approx 6-8mins)
  7. Pour into bowl, squeeze the lime over and add the peanuts and spring onions!
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