Prawn and salmon laksa
- Serves 6
- Ready in 30 minutes
- £2.43 a portion
- 445 kcals, 23g fat, 11g sat. fat a portion
- Suitable for freezing (at the end of step 1)
- 185g jar laksa paste (or use 2-3 tbsp Thai red curry paste)
- 1 butternut squash (about 600g once peeled), cut into chunks
- 400g can coconut milk
- 600ml chicken stock
- 140g medium rice noodles, soaked in boiling water and drained
- 300g pack beansprouts
- 400g skinless salmon fillet, cut into large chunks
- 200g peeled, cooked prawns bunch of spring onions, sliced small bunch of coriander leaves, to serve
- lime wedges, to serve
- Cook the squash : Heat the paste in a large pan and fry the squash for a few minutes, until well coated in the paste. Pour in the coconut milk and stock, and simmer for 10 mins (the squash should still have a bite to it). Add the drained noodles and beansprouts.
- Add the fish and serve : Add the salmon and prawns, and cook for 4-5 minutes, until the fish is cooked through. Stir through the spring onions, then sprinkle with coriander and serve with some lime wedges.
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