Jan 5, 2014


Laksa is one of my favourite quick dishes for when I am stuck for dinner ideas, or craving something creamy and spicy. For some time I have been searching for the perfect paste... this time I think I have found the winner! 


The paste:

2 teaspoons of dried chilli flakes
1 teaspoon of ground coriander
½ teaspoon of sweet paprika
½ teaspoon of ground cumin
½ teaspoon of ground turmeric
1 brown onion
2 lemongrass stalks (white part only)
1 teaspoon of ground ginger
5 cashew nuts
2 cloves of garlic
1 tablespoon of peanut oil (or vegetable oil)
½ vegetable bouillon cube 
1 cm width strip of dried nori (the sheets used for making sushi) 

Add coriander, paprika, cumin and turmeric to a small frying pan – toast over medium heat (cook for 1 to 2 minutes or until fragrant). Allow to cool

Add chilli, onion, lemongrass, ginger, nori, stock cube and spice mix into a processor and process until finely chopped. 

Add the oil and process again until a smooth paste is formed.

The rest:

½ medium red capsicum, cut into strips
1 medium carrot, halved lengthways and cut on the bias
1-2 sticks of celery, cut on the bias
1 cup of frozen whole green beans, defrosted
1 stick of soba noodles 
270ml can of coconut cream
½ - 1 cup of vegetable stock
¼ cup of peanuts, roughly chopped and toasted

Stir-fry the carrot, capsicum and celery in a wok with a little vegetable oil (or dash of water if you are limiting your fat intake). Add the green beans, vegetable stock, laksa paste, soba noodles and coconut cream. Heat gently until the noodles are cooked. 

Serve topped with toasted peanuts – enjoy!

Serves 2

1 comment:

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