Prawn laksa
12
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
A ready-made curry paste adds plenty of spice without any fuss
Ingredients
Rice Noodles, dry
230 g
Calorie controlled cooking spray
4 spray(s)
Thai green curry paste
60 g
Reduced fat coconut milk, tinned (7.7% Fat)
1 can(s)
Vegetable stock cube
1 cube(s), 300 ml
Thai Fish Sauce
1 tablespoon(s)
King Prawns, Raw
330 g, peeled and deveined
Baby corn
100 g, halved
Mange-tout
100 g, halved
Lime
1 medium, wedges, to serve
Instructions
1
Cook the noodles to pack instructions, then set aside.
2
Meanwhile, mist a large nonstick pan with cooking spray and set over a medium heat. Cook the curry paste for 1 minute, then stir in the coconut milk and stock. Bring the mixture to a simmer, then add the fish sauce, prawns and vegetables. Cook for 5 minutes until the prawns are pink and cooked through and the veg is tender.
3
Divide the noodles between bowls, ladle over the laksa and serve with the lime wedges.
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