Shrimp Curry Laksa Bowl
Ingredients
- 3 tbsp Extra virgin olive oil
- 2 ea Red Chili Pepper – fresh
- 5 tbsp Red Curry Paste
- 2 cubes Vegetable stock
- 2 cans Coconut milk unsweetened
- 4 tsp Thai fish sauce
- 6 oz Pad Thai Noodles
- 2 ea Limes in Wedges
- 2 ea Limes, juiced
- 12 oz Large shrimp – cooked
- 1 bn Cilantro – a handful
Instructions
- Heat the olive oil in a good sized saucepan. Add the chili pepper and cook for about 1 minute, then add the red curry paste. Stir and cook for an additional minute.
- Dissolve the vegetable stock cube in 6 cups of boiling water, then add it to the pan, stirring to combine. Add the coconut milk and bring to a boil.
- Add the fish sauce and a little pepper to season. Toss in the rice noodles and cook for 3-4 minutes.
- Add the juice of 2 limes and the shrimp and cook for a further 2-3 minutes to heat the shrimp through. Sprinkle some of the Cilantro on top
- Serve in bowls with lime wedges and the remaining Cilantro.