Prawn and Peanut Coconut Laksa

prawn and peanut coconut laksa

Prawn and Peanut Coconut Laksa

Prawn and Peanut Coconut Laksa? Yum! Coconut is one of those extraordinarily versatile ingredients that works brilliantly with both sweet and savoury. I know you’re going to love my take on this classic Thai curry, bursting with coconut-plumped prawns.


Serves 4 Ready in 55 minutes Good For ,

Directions

Heat the coconut oil in a pan on a medium heat. Throw in the shallots and sauté for a minute, then add the garlic, chilli, coriander and ginger with a generous pinch of sea salt. Cook for
5 minutes until the onions have softened.

Throw in the squash cubes and sauté, stirring well, for a few minutes. Then pour in the stock, coconut milk and peanut butter and bring to the boil. Pop the lid on and cook at a low simmer for 30 minutes, until the squash is lovely and soft.

Heat a dry pan on the hob and toast your peanuts, stirring frequently for a few minutes so they don’t burn. You know they’re done when your peanuts turn golden brown and smell amazing.

Throw in the prawns, mangetout and beansprouts and cook for a further 3 minutes. Stir in the lime juice and tamari. Serve in bowls sprinkled with peanuts.

 

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