Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 4 people
Estimated cost per serve is 19.32 dollar
Difficulty level: 2 out of 4
22 Ingredients
Number of servings
4
For the curry paste
- 2teaspoons vegetable oil
- 1tablespoons sesame oil
- 1 bunch coriander
- 1teaspoons salt
- 2teaspoons palm sugar
- 3 cloves garlic, halved
- 1/2 bunch spring onions, roughly chopped
- 1teaspoons shrimp paste
- 2 red chillies, deseeded and chopped
- 1teaspoons cumin
- 1teaspoons turmeric
- 400grams coconut milk
- 1 3/4 cup shellfish stock
- 1 stalk lemongrass
- 4 leaves kaffir lime
- 450grams mahi mahi fillets, pinboned,skinned, and cut into large chunks
- 12 raw tiger prawns, peeled and deveined, tails left on
- 450grams mussels, prepared
- 2 squid, gutted, cleaned, and cut into rings
- 350grams vermicelli (to serve)
- 1 lime, cut into wedges (to serve)
- 5centimeters galangal, peeled and finely sliced
Description
This Malaysian dish is rich with coconut.
Method
Step 1 of 3
Put all the ingredients for the curry paste in a food processor and whizz. Blend in half the coconut milk to make a smooth paste.
Step 2 of 3
Heat a large wok, add the paste and cook over a low heat for 1 minute. Add the remaining coconut milk and the stock, bring to a boil, and add the lemongrass, lime leaves, and galangal; simmer for 5 minutes. Add the fish, prawns, and mussels, cook for 3-4 minutes. Add the squid.
Step 3 of 3
Meanwhile, cook the vermicelli according to packet instructions. Divide between 4 bowls and ladle the laksa on top. Serve with lime wedges.
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