Indulge in the creamy and spicy goodness of a BCO Prawn Laksa topped with a drizzle of the perfect bite of flavour. This recipe is the perfect combination to warm up your taste buds!
INGREDIENTS:
- 1 tbsp olive oil
- 1 red chilli finely sliced
- 2½ 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
- Bamboo Shoots & Basil leaves
- ½ small pack coriander, roughly chopped
- drizzle Banhoek Chilli Oil to taste
COOKING METHOD:
STEP 1: 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.
STEP 2: 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.
STEP 3: Drizzle BCO Chilli Oil over and serve in bowls, garnish with bamboo shoots, basil leaves and the remaining chopped chillies, coriander and lime wedges for squeezing over.
