Prawn Curry Laksa

Recipe by Cuisinart, made using the Cuisinart Soup Maker Plus

Ingredients

For the Laksa Paste

  • 1/2 tsp Cumin Seeds
  • 1/2 tsp Coriander Seeds
  • 4 Macadamia Nuts
  • 1/2 tsp Paprika
  • 1/2 tsp Turmeric Powder
  • 3 Shallots, finely chopped
  • 1/2 tbsp Ginger, grated
  • 1/2 tbsp Galangal, grated
  • 1 Clove of Garlic, crushed
  • 1 stalk of Lemon Grass, white part only, finely sliced
  • 1 Green Chilli, finely chopped and seeds removed
  • 1/2 tbsp Asian Basil Leaves (normal basil can also be used)

For the curry Laksa

  • 1 tbsp Coconut Oil
  • 500ml Chicken Stock
  • 1 tbsp Palm Sugar
  • 150g Raw Prawns
  • 400ml Coconut Milk
  • 2 Pak Choy chopped
  • 300g Fresh Noodles
  • 2 tbsp Chopped Coriander
  • 1 Lime

Instructions

  1. To make the curry laksa paste add the cumin seeds, coriander seeds and macadamia nuts into a small processor with chopping blade or a spice grinder and grind. Add the remaining paste ingredients and process to become a paste.
  2. Set the timer on the Soup Maker to 30 minutes on ‘SIMMER’. Add the coconut oil and the laksa paste and cook for 2 minutes. ‘STIR’ occasionally.
  3. Add the chicken stock and palm sugar Set the temperature to ‘HIGH’ and bring to the boil. Reduce the heat to ‘SAUTE’ and add the coconut milk. ‘STIR’ occasionally.
  4. During the last 3 minutes of cooking add the prawns, pak choy and fresh egg noodles. ‘STIR’ to ensure everything is mixed in
  5. Once the cooking time has finished serve in bowls sprinkled with chopped coriander and a squeeze of lime juice.