Prawn and Peanut Laksa

SERVES 4

READY IN 55 MINUTES

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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.

The Recipe

Ingredients 

1 tbsp coconut oil

6 shallots, finely diced

6 garlic cloves, crushed

1 red chilli, deseeded and finely sliced

1 tbsp ground coriander

2 tbsp freshly grated ginger

1 pinch sea salt

1 squash, peeled, deseeded and cubed

1 litre vegetable or chicken stock

400ml can coconut milk

1 tbsp peanut butter

30g peanuts, toasted

500g prawns

200g mangetout, sliced into matchsticks

200g beansprouts

juice of 2 limes

1 tbsp tamari, to taste

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.